There’s always two things I have to try at a new restaurant when they are on the menu…Pad Thai and Caesar Salad. I love them. They’re not dishes I take lightly and usually despise when non authentic changes are made to them. Mayonnaise is Caesar dressing? No thanks. No bean sprouts in the Pad Thai? What were they thinking?! So when we were in Asheville a few weeks ago and went to one of our favorite breweries/restaurants Wicked Weed I noticed that they’re Caesar salad was no longer on the menu. I was very disappointed and I asked if I could still order it and the waitress told me that their new salad had Caesar dressing but it was changed up a little bit. I didn’t have the best hope for it but ordered it anyways. It was awesome. Like seriously awesome. I knew I had to make it at home with a few tweaks.
Keeping with Wicked Weeds version I added baby red potatoes, olives, and haricot verts. Changing it up a bit I added homemade croutons, heirloom tomato, and since I’ve always been a fan of grilled lettuce I threw the romaine on the grill to char it up a bit. Paired with classic dressing it was perfect.
This salad is perfect for summer. It’s easy and comes together in just a few minutes and it’s filling enough to be the main course. I love main course salads.
I have a confession to make too. When I went to make the dressing I realized I was out of lemons. I’m never out of lemons or limes, they seriously account for a lot of my grocery bill (they’re also $1 each where I live! Crazy). They’re something I always keep on hand but somehow I was out. Alex refused to run back to the store for the second time that day so I was out of luck there. I did have a lime though and as much as I was cringing that I was going to have to use it in place of the lemon it actually turned out really well. I’m not encouraging using a lime in place of the lemon but know that it can be done.
I hope you’ll try this not so classic version of a Caesar salad!
Grilled Summer Caesar Salad
2014-06-06 14:00:09
Serves 4
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Ingredients for Salad
2 heads romaine, halved length wise brushed with olive oil and seasoned with salt and pepper
1 heirloom tomato, diced
5 - 6 baby red potatoes, boiled and cut in half
Haricot Verts, enough for four salads
Kalamata olives, about 5 or 6 per serving
Fresh Parmigiano-Reggiano cheese for topping
Ingredients for Dressing
2 small garlic cloves
4 anchovy filets packed in olive oil
1 egg
1/4 teaspoon Worcestershire sauce or vinegar (red wine, apple cider, or white)
1 tablespoon Dijon mustard
1/2 cup olive oil
Juice of 1 lemon (about 2 tablespoons)
Salt and fresh cracked pepper , to taste
Ingredients for the Croutons
2 cups cubed bread
2-3 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper, to taste
Directions for Croutons
Preheat oven to 325.
In a small bowl toss bread cubes with olive oil, garlic powder, salt and pepper.
Bake for 15 minutes, toss and bake for another 15 minutes.
Remove and let cool.
Directions for Dressing
In a food processor, combine egg, garlic, anchovy, Dijon mustard, and lemon juice. Pulse until combined.
Slowly stream in 1/2 cup of olive oil until the dressing is emulsified.
Season with salt and pepper to taste
Store in the refrigerator until ready to use.
Directions for the Salad
In a large pot boil potatoes until tender then cut in half or in fourths. In the same water you boiled the potatoes boil Haricot Verts just until tender, about 2 minutes.
Preheat grill to medium high heat. Cut romaine length wise and brush with olive oil and season with salt and pepper. Grill cut side down for 2 minutes, flip and grill for another minute until nicely charred and slightly wilted.
To serve chop lettuce and toss with potatoes, olives, Haricot Verts, tomato, croutons and about 4 ounces of dressing. Sprinkle with fresh Parmigiano - Reggiano and divide among four plates.
Wicked Spatula http://wickedspatula.com/
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