Grilled Romaine with Spicy Caesar Dressing

Sticking with our "Grilling Fruits & Vegetables" unintentional theme the past few posts. We thought we'd share one our favorite salad recipes: Grilled Romaine with Spicy Caesar Dressing.

Several years ago, like at least 2007, we watched an episode on the Food Network where Bobby Flay showed this recipe although on the dingy, smeared printed out copy we've been following since then it says the recipe is from the courtesy of The March Family ? So can't remember the full story there; but regardless we love this salad, especially the dressing. And G loves to make it.

Again the version of a similar salad enjoyed at the WhoopEmUp Hollow Cafe last week reminded us we hadn't made this in awhile.

Grilled romaine served at the WhoopEmUp Hollow Cafe

We had picked up a head of romaine at the 6th Avenue Farmer's Market on this particular evening. You have to love summer... I mean really... there are farmer's markets 3 different days of the week within 2 miles of our house. It's a pretty great way to support locally and get the freshest available. What could be bad about that?

G whipped up the recipe for the dressing earlier that morning actually planning ahead to find that perfect head of romaine. When the time had come we brushed the halved romaine lightly with olive oil and then seasoned with salt & pepper.

We put it on the grill for maybe 90 seconds - 2 minutes at the most. Just enough to wilt it slightly and give it the bare minimum of char marks.

We actually made our croutons on the grill from a day old baguette ( I forgot to photograph that part evidently?)

Our salad was perfect. The dressing is really excellent, we do highly recommend that you at least make the dressing.

Recipe:

Grilled Romaine Salad with Spicy Caesar Dressing

Recipe courtesy Bobby Flay

Ingredients

• 1 tablespoon prepared mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly ground pepper
• 1 teaspoon pureed canned chipotles
• 1 teaspoon Worcestershire sauce
• Few drops of hot pepper sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon capers
• 5 anchovy fillets
• 8 cloves garlic
• 1 cup olive oil
• 2 tablespoon red wine vinegar
• Salt and freshly ground pepper
• 24 romaine leaves
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• 2 - ounce piece of parmesan cheese, shaved
• Grilled croutons

Directions

Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons