The first time I ever saw Grilled Caesar Salad on a menu was a number of years ago at Boca in Cincinnati. For the record, Boca is my absolute favorite spot in the city. I struggle to choose other options when it’s my turn to pick the spot for a nice dinner out. Their food is unfailingly amazing – most notably the seared scallops with caramelized brussels sprouts which are to-die-for good. So, when Grilled Caesar appeared on the menu, rather than thinking “WHAT?! Grilled LETTUCE? That’s insane.” I thought, “I have to try it.” And it did not disappoint. Grilling romaine wilts it slightly but deepens its flavor. Placing the newly smoky leaves atop grilled bread with a good smear of dressing takes it right over the top.
With that experience as context, you can imagine my delight when I discovered this recipe in a recent issue of Vegetarian Times! It went straight into that week’s meal plan and it was every bit as delicious as I’d hoped. This dressing is a vegetarian version, but if you have a favorite Caesar dressing recipe, by all means, feel free to substitute it. Grilled lettuce, who knew?!
Grilled Caesar Salad Tartines
Adapted from Vegetarian Times July/August 2011
Serves 4
Ingredients:
3 1/2 tablespoons plain nonfat Greek yogurt
2 tablespoons fresh lemon juice, divided
1 tablespoon low-fat mayonnaise
3 teaspoons Dijon mustard, divided
1 teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese, plus 1 oz. for shaving into curls
1 1/2 tablespoons olive oil
2 romaine hearts, each halved
4 large slices crusty Italian bread, sliced 1/2″ thick
1 clove garlic, halved
vegetable oil or cooking spray for grill
Directions:
1. Prepare grill grates by spraying with cooking spray or brushing with vegetable oil. Preheat grill to medium.
2. Whisk yogurt, 1 tablespoon lemon juice, mayonnaise, 1 teaspoon Dijon mustard, and Worcestershire sauce together in a small bowl. Stir in 3 tablespoons Parmesan cheese and season with salt and pepper. Set aside.
3. In a separate bowl, whisk together olive oil, remaining 1 tablespoon lemon juice, and remaining 2 teaspoons of Dijon mustard. Brush this over romaine halves.
4. Grill romaine halves 6 minutes, turning once, or until brown around edges. Transfer to a platter.
5. Grill bread 1 minute on each side. Rub garlic halves over toast slices. Spread yogurt mixture on toast slices and top with grilled romaine halves. Shave Parmesan curls over top.