Best Grilled Tomato And Caesar Salad Recipes

Grilled Caesar Salad image

Provided by Marcela Valladolid

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

Steps:

Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

Grilled Caesar Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 to 5 servings

Number Of Ingredients 7

2 garlic cloves
3 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
3/4 cup, plus 3 tablespoons olive oil
1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving
3 heads romaine hearts, sliced lengthwise in 1/2
Salt and freshly ground black pepper

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.

Grilled Romaine Caesar Salad image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 seeded hoagie roll, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon Miss Brown's House Seasoning, recipe follows
1/4 cup mayonnaise
1 teaspoon Creole or Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly grated Parmesan
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 head romaine, halved lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.