Caesar gets a smoky twist on BBQ
Grilled salad recipe dispenses with complicated mayonnaise dressing
Grilled lettuce? Doesn’t sound like a good idea, but America’s Test Kitchen has found the way to do it — adding tantalizing smoky, charred notes to a caesar salad.
“Using just the firm, compact romaine hearts without the delicate outer leaves was a step in the right direction,” says the Test Kitchen’s latest book, Master of the Grill. “Grilling them over a hot fire let them pick up char faster to avoid the danger of wilting.”
The recipe also dispenses with any complicated dressing involving raw eggs and goes with an easy garlicky mayonnaise mixture that is brushed onto the lettuce halves before grilling, aiding in browning and depth of flavour. I used Vegenaise (find it in the cooler section of your supermarket) in place of regular supermarket mayonnaise: it’s one of Gwyneth Paltrow’s favourite ingredients, beat out Hellman’s on the Canadian TV show Anna & Kristina’s Grocery Bag, and I find it has brighter, cleaner flavour (it will also keep vegans in the crowd happy).
This recipe suggests serving the salad in a dramatic whole-lettuce, whole baguette-slice style. I also tried it more conventionally, chopping up the charred lettuce halves into chunks before drizzling with more dressing (I didn’t need it all) and tossing with a squirt of fresh lemon juice, freshly ground pepper, pan-fried croutons, crumbled crisp bacon (sorry vegans) and fresh grated Parmesan. It was one of the tastiest Caesar salads I’ve had, great with steak and a rich red wine.
GRILLED CAESAR SALAD
Makes: 6 servings Preparation time: about 30 minutes For the dressing: 1 tbsp (15 mL) lemon juice 1 garlic clove, minced 1/2 cup (125 mL) mayonnaise 1/4 cup (60 mL) grated Parmesan cheese 1 tbsp (15 mL) white wine vinegar 1 tbsp (15 mL) Worcestershire sauce 1 tbsp (15 mL) Dijon mustard 2 anchovy fillets, rinsed 1/2 tsp (2.5 mL) salt 1/2 tsp (2.5 mL) pepper 1/4 cup (60 mL) extra-virgin olive oil For the toasts: One 12-inch (30-cm) baguette, cut on the bias into 5-inch (13-cm) long, 1/2-inch (1.25-cm) thick slices 3 tbsp (45 mL) extra-virgin olive oil 1 garlic clove, peeled For the salad: 3 romaine hearts (18 oz/510 g total), halved lengthwise through the cores 1/4 cup (60 mL) grated Parmesan cheese
1. For the dressing: Combine lemon juice and garlic in a bowl and let sit for 10 minutes. Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemon-garlic mixture in blender for about 30 seconds. With blender running, slowly add oil. Measure out 6 tbsp (90 mL or slightly over 1/3 cup) dressing and set aside for brushing romaine.
2. To prepare grill: On a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. (For a charcoal grill, open bottom vent completely. Light large chimney starter filled with charcoal briquettes — 6 quarts or 7 L. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.)
3. For the toasts: Clean and oil cooking grate. Brush bread with oil and grill (on hotter side if using charcoal), uncovered, until browned, about 1 minute per side. Transfer to platter and rub with garlic clove.
4. For the salad: Brush cut sides of romaine with reserved dressing; place half of the romaine, cut side down, on grill (on hotter side if using charcoal). Cook, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat with remaining romaine. Drizzle charred romaine with remaining dressing. Sprinkle with Parmesan. Serve.