Sunday, June 12, 2011

Grilled Ceasar Salad by Colleen Guenther

This recipe is a mustard and ceasar lover's dream and continues the grilling theme which is one of my favorite ways to cook. There is something about charred vegetables that just gets me. The flavors seem to spring right out of the lettuces skin and gives it a very robust flavor which matches up perfectly with the tangy ceasar dressing. The bread gives it a "full meal" quality along with juxtaposing textures which makes the taste buds sing. Thanks to Vegetarian Times for this idea:)

What you need:

Vegetable Oil, for brushing on the grill
3.5 Tbs. plain Greek yogurt
2 Tbs. fresh lemon juice
1 Tbs. mayonnaise
3 Tsp. Dijon mustard
3 Tsp. vegetarian Worcestershire sauce
3 Tbs. grated Parmesan Cheese plus extra to top the dish off with
1.5 Tbs. Olive oil
2 Romaine hearts, halved
4 large slices of crusty Italian Bread
1 Garlic Clove


Brush the grill grates with the vegetable oil. Whisk together the yogurt, 1 Tbs. lemon juice, mayo, 1 Tsp. mustard and Worcestershire sauce in a bowl. Then, stir in 3 Tbs. Parmesan; season with pepper. Then, whisk together the olive oil, 1 Tbs. lemon juice and 2 Tsp. mustard in a separate bowl. Brush oil over romaine halves and grill for about 6 minutes, turning once or until browned around the edges. Then, grill bread for a minute or so. When done, rub garlic clove over the bread. Spread yogurt mixture on the bread and top with the romaine halves. Sprinkle parmesan on top. Enjoy.

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