• Sep 16

    Food Friday: Grilled Caesar Salad

    September 16, 2011 • 8:00 am


    This recipe sounds strange but the flavor profile is out of this world. As you have probably have already noticed – my recipes are comfort food recipes and generally very basic and easy. I like to cook like I design and dress – approachable and achievable! So this recipe might seem a bit complicated but honestly you will love it – it’s like a thousand angels dancing on your tongue!

    Grilled Caesar Salad
    *serves 2
    This recipe has 3 important components:

    1. The salad
    2. The goat cheese patties
    3. The roasted tomatoes

    Make the dressing first (you can make this early on in the day or the day before).

    Olive oil
    1/2 lemon (juice)
    1 tsp of Worchester sauce
    1 heaping tbs Capers
    1 large garlic clove
    1 egg (if a raw egg freaks you out you can sub in 2 tbsp of mayo)
    2 Anchovies (this is optional but I seriously recommend it – it may seem odd but most Caesar dressings have anchovies!)

    1. In a food processor blend garlic, anchovy & capers
    2. Add mustard, lemon juice and Worcestershire
    3. While processor is still running slowly pour in olive oil and add raw egg (or mayo)
    4. REFRIGERATE immediately

    Roasted Tomatoes
    2 tomatoes
    1 tbsp olive oil
    Salt and pepper

    1. Preheat oven to 300 Celsius
    2. Cut tomatoes in half
    3. Place in baking dish cut side up
    4. Drizzle with olive oil, salt & pepper
    5. Roast for 30-45 minutes or until slightly browned

    * These can be served chilled with the salad, so refrigerate with the dressing until ready to prepare remaining components of the salad

    Crispy Goat Cheese Patties
    1/2 cup Herbed goat cheese
    1 beaten egg in bowl
    Panko breading (if this is not available bread crumbs will do)
    1 tbsp olive oil

    1. Heat up olive oil on medium/high in a frying pan (make sure the oil does not burn)
    2. Form goat cheese into small balls (about size of a golf ball)
    3. Flatten slightly into patties
    4. Dip into bowl with beaten egg, and then dip into panko breading
    5. Fry the patties until brown on either side

    Ok you’ve gotten this far – I swear your almost there!

    Romaine lettuce
    Olive oil
    Salt and pepper

    1. Half the romaine
    2. Drizzle with olive oil, salt and pepper
    3. Turn BBQ on high heat
    4. Place romaine face down on grill for 1 minute or less (just until outer leaves are slightly seared & blackened)

    Drizzle Caesar dressing on romaine, sprinkle parmesan on top and serve with roasted tomato and goat cheese patty.

    Seriously, this is a party in your mouth.

    Any unexpected ingredients of your own that you like to throw on the grill?

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