Grilled Caesar Salad.
When I went to Baltimore for Fitbloggin’, I had one of the most memorable salads ever.
Yes folks, I said salad.
I may not like veggies, and rarely order salad (unless slathered with bacon and cheese), but when it comes to a caesar salad, I jump on it.
I looooove caesar salad.
Granted, it is usually one the least heathiest salads on the menu, which is probably why I love it.
This may sound like a boring, old salad to you. But it was special. It was grilled. I knew I needed to make it at home.
If you have never tried a grilled salad, I am telling you now that you must.
As is tonight – you must make this tonight!
There is nothing like the smoky flavor from the grill.
The slightly charred lettuce stays crisp, and you can taste the grilled flavor throughout the entire salad.
I can be a bit obsessive.
The key is to keep the romaine hearts in one piece – they will grill better this way. You can chop them up right before you devour them.
Grilled Caesar Salad
- Preheat grill.
- Brush each heart with olive oil, sprinkle with salt and pepper, and place on grill for 2-3 minutes. Fill 2 plates with romaine and drizzle with caesar dressing. Top with parmesan and croutons.
Garlic Multigrain Croutons
- Preheat oven to 425.
- Cup bread into bite-size chunks. Toss with oil, salt, pepper, and garlic powder. Lay on baking sheet. Bake for 6-8 minutes, or until golden brown.
Mr. How Sweet and I love this salad so much that we have eaten it 2 nights in a row now.
I am not sure if I will ever be able to eat another salad if it isn’t grilled. Mr. How Sweet on the other hand, can’t even tell that it is grilled. He also can’t tell the difference between a chicken leg and a strip steak.
Hey, it all goes to the same place.