Grilled Tomato And Caesar Salad Recipes

Steps:

• Preheat grill to medium heat.
• In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
• Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
• Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

Steps:

• Heat grill to medium-high heat.
• Combine first 5 ingredients.
• Cover grill grate with foil. Place lettuce, cut sides down, on foil. Grill 2 min.
• Turn lettuce; top with cheese mixture. Grill 2 min.
• Cut each lettuce piece in half; place on platter. Top with tomatoes; drizzle with dressing.

Steps:

• Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
• Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
• Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.