Grilled Caesar Salad
12
- Prep Time10 min
- Total Time15 min
- Makes8 Servings
(Photo: Roberto Caruso)
Grill halved heads of romaine for a crisp and creamy caesar salad to start off your weekend BBQ.
Ingredients
1/2 cup vegetable oil
1/2 cup finely grated parmesan
1/3 cup lemon juice
3 garlic cloves, minced
1 tbsp light mayonnaise
1 1/2 tsp Dijon mustard
3 anchovy fillets, finely chopped, or 1 1/2 tsp anchovy paste
1/2 tsp granulated sugar
1/4 tsp Worcestershire sauce
4 slices bacon, preferably low-sodium
4 large heads romaine lettuce
Instructions
PREHEAT barbecue to medium. Whisk oil with parmesan, lemon juice, garlic, mayo, Dijon, anchovies, sugar and Worcester- shire in a medium bowl. Set aside.
HEAT a medium frying pan over medium- high. Add bacon. Cook until crisp, 4 to 5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
HALVE each head of romaine lettuce lengthwise, forming a boat shape. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form on the underside of the lettuce, about 1 min. Transfer to a large plate. Drizzle each lettuce boat with 2 tbsp dressing. Sprinkle with crumbled bacon. Serve immediately. Dressing will keep well, refrigerated, up to 3 days.
Nutrition (per serving)
Calories 156, Protein 7g, Carbohydrates 14g, Fat 10g, Fibre 8g, Sodium 153mg.
Get our classic Caesar salad recipe.
Get more of our best barbecue side salad recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
