Grilled Caesar Salad Recipe
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Yield:
4 servings
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Total Time:
20 mins
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Prep Time:
10 mins
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Cook Time:
10 mins
Ingredients
For the dressing:
- 2 cloves garlic
- 5 anchovy fillets
- 2 tablespoons Dijon mustard
- 1 egg yolk
- 2 dashes of Worcestershire sauce
- ⅓ cup Mazola® Corn Oil
- 3 tablespoons Parmesan cheese
- Pepper, to taste
- 2 tablespoons water
- 1 dash of lemon juice
For the Parmesan chips:
- 5 tablespoons Parmesan cheese
For assembling the salad:
- 1 head of Romaine lettuce, halved lengthwise
- Toasted bread or croutons (optional)
Instructions
For the dressing:
- Step 1) Mash together the garlic with anchovies until they form a paste.
- Step 2) Add the anchovy and garlic paste to a bowl and combine with mustard, egg yolk, Worcestershire sauce, Parmesan cheese and Mazola® Corn Oil and mix constantly until thickened.
- Step 3) Finally, add the water, lemon juice and pepper and continue to mix until desired consistency.
For the Parmesan chips:
- Add a small amount of cheese to a non-stick skillet. Cook over medium heat, let cool and carefully remove from the pan.
For assembling the salad:
- Step 1) Brush the lettuce with Mazola® Corn Oil and cook on a griddle over medium-high heat for 2–3 minutes.
- Step 2) Place the grilled lettuce on the plate and top with dressing, toasted bread (if using) and Parmesan chips.
Recipe by Andres De Oliveira of @andrescooking
Classic Caesar salad gets a summer-ready update with a quick visit to the grill. Mazola® Corn Oil in the dressing allows all the signature umami-packed flavors of this salad to stand out.
