Tuesday, May 22, 2012

Grilled Caesar Salad

So D made the dressing, and made enough lettuce for us to eat. We'll grill the lettuce as we eat it during the week.  The dressing was a bit lemony but very good.  I liked the grilled lettuce.  We had with toast because the French Bread we bought last week (when we originally thought we would have it) was stale.  Not a big deal.  We used the anchovies in the dressing but not on the salad, because I can't get past that.

Would have again.

Grilled Caesar Salad

Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.

Yield: Serves 10
Hands-on: 25 Minutes
Total: 25 Minutes

10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
Cooking spray
3 garlic cloves, divided
7 canned anchovy fillets, rinsed, drained, and divided
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large pasteurized egg yolk
1/4 cup extra-virgin olive oil
3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
1/2 ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

1. Preheat grill to high.

2. Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.

3. Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.

4. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.

5. Cut remaining 5 anchovy fillets in half lengthwise (didn't use these). Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.

Nutritional Information
Calories: 118; Fat: 7g; Saturated fat: 1.2g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 0.7g; Protein: 3.6g; Carbohydrate: 10.5g; Fiber: 1.2g; Cholesterol: 25mg; Iron: 1.5mg; Sodium: 290mg; Calcium: 66mg

Cooking Light JUNE 2012

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