Grilled Garlic Caesar Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1135
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 165
- Dietary Fiber
- 10
- Sugar
- 17
- Protein
- 45
- Cholesterol
- 16
- Sodium
- 2186
- Total: 30 min
- Active: 30 min
Ingredients
Dressing:
1/2 cup plain low-fat Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 anchovy fillets
1 clove garlic, chopped
1/2 cup grated Parmesan, plus more for topping
Kosher salt and freshly ground black pepper
Salad:
3 tablespoons olive oil
2 cloves garlic, smashed
2 romaine lettuce hearts, halved lengthwise
1 1/2 cups cubed, stale crusty bread, such as baguette (about 4 inches of baguette)
Kosher salt and freshly ground black pepper
Directions
- For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
- For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
- Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
- Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
- Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.