I can’t believe it’s Memorial Day Weekend already! I am very excited for the warm weather, camping trips, concerts, picnics at the lake and of course grilling!!!!
Here is the recipe published in the May issue of the Capital City Hues. I called it a blast from the past with a modern spin, because it is simply a Caesar salad with a twist. The blast from the past is the memories I have from the first time I had a Caesar salad prepared table side in a restaurant in Caracas; and the modern spin comes from grilling the lettuce, using breadcrumbs instead of croutons and baking the parmesan cheese until it becomes a thin and crispy cracker. The Caesar dressing is just the traditional homemade dressing and it is so creamy and yummy that you will want more….
Servings: 4 Prep and Cooking Time: 30 minutes
For the Parmesan Crackers:
4 tablespoon parmesan cheese, shredded
For the Dressing:
1 large egg yolk, boiled gently for 2 minutes (see cook’s note)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon anchovy paste
1/2 cup extra-virgin olive oil
1 tablespoon parmesan cheese, shredded
Salt and ground black pepper to taste
For the Grilled Salad:
2 heads romaine lettuce
2 tablespoon extra-virgin olive oil
1 cup toasted bread crumbs*
To make Parmesan Crackers:
Preheat the oven to 400 F, line a baking sheet with parchment paper or a silicone mat. Make four piles of one tablespoon shredded parmesan cheese on the prepared baking sheet, leaving enough space for the cheese to spread. Bake for 8-10 minutes until golden and crisp. Let cool before removing from the pan.
To make the Dressing:
In a medium bowl, beat the egg yolk with the lemon juice, Worcestershire sauce, minced garlic, mustard and anchovy paste. Add the extra-virgin olive oil in a slow, steady stream whisking constantly. Fold in the parmesan cheese. Season with salt and pepper to taste. Set aside.
For the Grilled Salad:
Preheat the grill to medium. Cut the heads of lettuce length wise. Do not remove the ends, to help keep the lettuce together while grilling. Brush the cut side of the lettuce with extra-virgin olive oil. Place on the grill cut side down and cook until charred, 4-5 minutes.
Place one half of lettuce on a plate, sprinkle with 1/4 cup toasted breadcrumbs, drizzle with dressing and top with the parmesan cracker. Enjoy!
Cook’s Note: To minimize the risk of food illness when using raw eggs, place them in boiling water for 2 minutes, ideally let them reach a temperature of 160F. To stop the cooking process, place under cold running water for few seconds.
* I make my own bread crumbs using a left over loaf of French bread. Crumble using a food processor or by hand using a cheese grater. To
toast the bread crumbs, place them in a sheet pan and bake at 350F for eight minutes.
To read the printed story visit The Capital City Hues: Grilled Lettuce with Caesar Dressing & Parmesan Cracker. A Blast from the Past with a Modern Spin. Leave your comments/questions below. Have a great weekend! Let’s get grilling!