Grill Your Caesar Salad - rctim.com

Lettuce on the grill? Okay, your skepticism is warranted.

Gained’t the warmth trigger the leaves to burn and wilt? Truly, should you use hearty romaine lettuce, the recent grill grates will solely singe the leaves barely, imparting them with a refined charred taste.

Gained’t it style boring? Nicely, not should you use the next recipe, which pumps up the standard Caesar dressing with two varieties of warmth—chipotle peppers and Tabasco. Plus, you additionally prime the salad with grilled avocado and grilled croutons. It’s spicy, garlicky, tacky, crunchy, and creamy multi functional.

The place’s the protein? This salad tastes nice by itself, however, positive, it could additionally work properly with grilled shrimp, steak, or rooster, too.

Is it onerous to make? Sufficient with the questions! Simply grill it! (And, no, under no circumstances.)

Grilled romaine and avocados with spicy Caesar dressing and torn bread croutons
Recipe by Mary Sue Milliken and Susan Feniger, cooks and co-owners of Border Grill

What you’ll want:
5 garlic cloves
1 chipotle in adobo from can
1 ½ Tbsp Dijon mustard
1 ½ Tbsp purple wine vinegar
1/3 cup contemporary squeezed lime juice
3 oz. cotija cheese or Parmesan cheese
2 tsp Worcestershire sauce
2 tsp Tabasco
½ cup mayonnaise
1 cup further virgin olive oil, plus ¼ cup for brushing
1 bunch (about 2 cups) cilantro
Salt and pepper, to style
1 loaf rustic bread, minimize into thick slick slices
3 romaine hearts, quartered, core intact to carry leaves collectively
2 avocados, halved, pitted, peeled, and minimize into ½-inch slices

Find out how to make it:
1. Make the Caesar dressing. In a meals processor or blender, add the garlic, chipotle, mustard, purple wine vinegar, lime juice, cheese, Worcestershire sauce, and Tabasco. Puree till easy. Add the mayonnaise and puree till integrated. Slowly add the olive oil whereas persevering with to puree. Add the cilantro and pulse till integrated. Season with salt and pepper, to style. Refrigerate till prepared to make use of.

2. Preheat your grill to direct excessive warmth or till coals are white and ashy. Over a big bowl, drizzle every romaine quarter with just a few tablespoons of Caesar dressing and therapeutic massage the dressing in between the romaine leaves.

3. Calmly brush both sides of the bread slices with olive oil. Grill the bread over direct warmth till properly toasted, 2 to three minutes per facet. Put aside.

4. Season the avocado with salt and pepper. Grill the avocado slices over direct warmth till char marks seem, 1 to 2 minutes per facet. Put aside.

5. Grill the romaine quarters till flippantly browned on all sides, 1 to 2 minutes per facet.

6. Switch the romaine to a plate and prime with grilled avocado. Tear the grilled bread into bite-sized items and scatter atop the salad. Serve with further dressing. Makes 4 servings.