Grilled Caesar Salad
Caesar salad originally comes from Mexico, where the famous dish was developed by an Italian chef almost 200 years ago. This is a well-known salad that you get in restaurants all over the world, and should preferably be mixed at the table in front of the guests. We have made a grilled variant that can both be used as an accompaniment or eaten as a main course. As a main course, it is perfect to top it with a little grilled chicken, crispy bacon or pulled pork.
Find out
Blender or stick mixer
Approach
If you do not have roman salad, you can use coleslaw, which also works great for grilling. If you do not have parmesan, you can use pecorino, manchego or other solid dry cheese.
Mix all the ingredients for the dressing with a hand mixer or in a blender. Season with salt, pepper and a few drops of lemon juice. Remember that anchovy fillets can be very salty, so it is important to take this into account when tasting.
Wash the romaine lettuce and cut it in half or four, depending on size. Grill the salad on the cut side until it has nice grill marks, a little burnt is not dangerous. Place the salad on a plate, have the dressing and cheese on top.
Cut some good pieces of focaccia, brush with olive oil on all sides and grill them crispy. Top the salad with grated parmesan.
Want to see a simple video of "How to"? Click on the links below and you will be served FCC Caesar salad on the grill with chicken and bacon.
Ingredients
2 heads of romaine lettuce
Focaccia or other bread
1⁄2 dl olive oil
Dressing
150 g sour cream
100 g mayonnaise
2 cloves garlic, coarsely chopped
3 anchovy fillets
1 1⁄2 teaspoons dijon mustard
1⁄2 teaspoon Worcestershire sauce
1⁄2 dl olive oil
1⁄2 lemon
Salt and pepper
Topping
50 g parmesan
Grilled Caesar Salad
Caesar salad originally comes from Mexico, where the famous dish was developed by an Italian chef almost 200 years ago. This is a well-known salad that you get in restaurants all over the world, and should preferably be mixed at the table in front of the guests. We have made a grilled variant that can both be used as an accompaniment or eaten as a main course. As a main course, it is perfect to top it with a little grilled chicken, crispy bacon or pulled pork.
Find out
Blender or stick mixer
Ingredients
2 heads of romaine lettuce
Focaccia or other bread
1⁄2 dl olive oil
Dressing
150 g sour cream
100 g mayonnaise
2 cloves garlic, coarsely chopped
3 anchovy fillets
1 1⁄2 teaspoons dijon mustard
1⁄2 teaspoon Worcestershire sauce
1⁄2 dl olive oil
1⁄2 lemon
Salt and pepper
Topping
50 g parmesan
Approach
If you do not have roman salad, you can use coleslaw, which also works great for grilling. If you do not have parmesan, you can use pecorino, manchego or other solid dry cheese.
Mix all the ingredients for the dressing with a hand mixer or in a blender. Season with salt, pepper and a few drops of lemon juice. Remember that anchovy fillets can be very salty, so it is important to take this into account when tasting.
Wash the romaine lettuce and cut it in half or four, depending on size. Grill the salad on the cut side until it has nice grill marks, a little burnt is not dangerous. Place the salad on a plate, have the dressing and cheese on top.
Cut some good pieces of focaccia, brush with olive oil on all sides and grill them crispy. Top the salad with grated parmesan.
Want to see a simple video of "How to"? Click on the links below and you will be served FCC Caesar salad on the grill with chicken and bacon.
