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.

Here’s a fresh, cool salad that makes a great side dish on a hot summer night…we seem to have no shortage of those around here lately! Rice salads are lovely change of pace from potatoes and pasta and they pair beautifully with simple grilled meats and vegetables.  This one even makes a dent in the abundance of fresh herbs that is (hopefully) taking over your herb garden by now. This adaptation calls for basil, parsley and mint, but you could really use any herb you like to change up the flavor profile – lemon thyme comes to mind. I think some chopped scallions would be terrific in this. Enjoy!

Lemon Herb Brown Rice Salad

Adapted generously from Jamie Oliver’s Food Revolution cookbook

Serves 4

Ingredients:

1 cup long grain brown rice

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh Italian parsley

8 oz. jar roasted red bell peppers

1/2 fresh red chile pepper

3 tablespoons olive oil

1 lemon (for zesting and 1 tablespoon of juice)

Directions:

1. Cook brown rice according to package directions. Allow to cool completely spread out on a large rimmed cookie sheet.

2. While rice is cooking and cooling,  wash, dry and chop the herbs. Drain and finely dice the roasted red peppers. Halve, seed, and finely dice the red chile. Set aside.

3. Zest the lemon and set aside zest. Squeeze lemon to get 1 Tbsp. juice. Whisk together olive oil and lemon juice.

4. Pour cooled rice into a large serving bowl. Add herbs, bell peppers, and chile. Add lemon zest and olive oil/lemon juice dressing. Mix well. Taste,  and add salt and pepper if desired. Serve at room temperature.