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Grilled Caesar Salad





Yields
Serves 4



Total Time
20 mins

Romaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level. Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.

su-Grilled Caesar Salad




Photo: Erin Kunkel

 

 3 canned anchovy fillets, drained and finely chopped
 2 to 2 1/2 tbsp. extra-virgin olive oil
 1 tablespoon lemon juice
  Salt and pepper
 2 whole small Little Gem lettuce heads or 4 hearts of romaine
 2 ounces manchego cheese, shaved into thin curls with a vegetable peeler
 1 lemon, cut into wedges
Step 1
1

Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.

Step 2
2

Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.

Step 3
3

Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.

Step 4
4

Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories149
% Daily Value *
Total Fat 13g17%

Saturated Fat 4.8g24%
Cholesterol 17mg6%
Sodium 206mg9%
Total Carbohydrate 5.2g2%

Dietary Fiber 2.7g10%
Protein 6.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.