Grilled Romaine Caesar Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 542
- Total Fat
- 48
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 22
- Sodium
- 931
- Total: 20 min
- Active: 20 min
Ingredients
Croutons:
1/2 seeded hoagie roll, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon Miss Brown’s House Seasoning, recipe follows
Dressing:
1/4 cup mayonnaise
1 teaspoon Creole or Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly grated Parmesan
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Salad:
1 head romaine, halved lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon lemon zest
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
- For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
- For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
Miss Brown’s House Seasoning:
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Cook’s Note
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.