Vegetarian Grilled Caesar Salad
Description
You will get rave reviews when you serve this unbelievably good salad. Surprisingly, it's made without raw eggs and anchovies, so even vegetarians can enjoy it.
Ingredients
3 T. mayonnaise
2 T. Worcestershire sauce
2 lemons, halved, plus 1 T. freshly squeezed lemon juice
1 T. Dijon mustard
1 t. red wine vinegar
2 garlic cloves, minced
3/4 c. extra-virgin olive oil, plus more for grilling
1/4 c. freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
2 hearts of romaine lettuce, cut in halves lengthwise
Three 3/4-inch slices rustic bread, like a baguette
1 T. sugar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat a grill to medium-high heat.
In a bowl, add mayonnaise, Worcestershire sauce, lemon juice, mustard, vinegar and garlic; whisk until combined; slowly whisk in olive oil; add Parmesan cheese; whisk. Season with salt and pepper, to taste.
Drizzle olive oil on the romaine; season with salt and pepper. Place romaine cut-side down on the grill; cook until nicely marked, 2 - 3 minutes. Brush the bread slices with olive oil; place on the grill; cook until grill marks appear on both sides of bread and bread is crispy, about 5 minutes.
Spread sugar out on a small plate; dip the cut sides of the lemons into sugar. Place lemon halves on grill; cook until slightly charred and marked, 2 - 3 minutes.
Cut bread into bite-sized pieces/croutons.
Place a romaine heart half on each of four plates with croutons, Caesar dressing and lemons.
4 servings- one serving is .