Grilled Caesar Salad
By Yankee Magazine|Jul 01 2010|
Yield:
8 servingsIngredients
3 lemons, well scrubbed
Extra-virgin olive oil
4 heads Romaine lettuce
Caesar Dressing (see accompanying recipe)
Wedge Parmigiano-Reggiano cheese
Black Olive Croutons (see accompanying recipe)
Instructions
Slice lemons into 1/4-inch-thick rounds. Place in a bowl and drizzle with 1 tablespoon olive oil. Heat your grill to medium-high. Place lemon rounds on grill and cook until well-browned. Set aside.
Slice Romaine heads in half lengthwise, keeping leaves intact. Brush flat (cut) side with olive oil. Place on grill (cut side down) and cook 1 to 2 minutes (without moving). Place on a serving plate and drizzle with Caesar Dressing (recipe below).
With a peeler, shave shards of the cheese over the top. Sprinkle with Black Olive Croutons (recipe below) and arrange lemon rounds on top.
