• Grilled Romaine Caesar Salad by Amanda Fredrickson
 
  • Grilled Romaine Caesar Salad by Amanda Fredrickson
 

Grilled
Romaine Caesar Salad
by Amanda Fredrickson

  • Difficulty2/5
  • Prep time10 mins
  • Cook time10 mins
  • Serves4 - 6
  • HardwoodMesquite

Homemade Caesar dressing is tossed with grilled lemons and romaine lettuce as well as croutons and parmesan crisps for a bold take on this Caesar salad.

Ingredients

Salad Dressing:

  • 6 ANCHOVY FILLETS, MINCED (OPTIONAL)
  • 1 clove GARLIC, MINCED
  • SALT AND PEPPER
  • 2 large EGG YOLKS
  • 2 Tbsp FRESH LEMON JUICE
  • 1 tsp DIJON MUSTARD
  • 2 tbsp OLIVE OIL
  • 1/2 cup VEGETABLE OIL
  • 3 tbsp FINELY GRATED PARMESAN

Caesar Salad:

  • 2 LEMONS, CUT IN HALF
  • 1/2 cup OLIVE OIL
  • 2 heads ROMAINE LETTUCE, CUT IN HALF
  • 1 cup CROUTONS
  • 1/2 cup STORE BOUGHT PARMESAN CRISPS
  • Salt and Pepper, to taste

Salad Dressing:

  • 6 ANCHOVY FILLETS, MINCED (OPTIONAL)
  • 1 clove GARLIC, MINCED
  • SALT AND PEPPER
  • 2 large EGG YOLKS
  • 2 Tbsp FRESH LEMON JUICE
  • 1 tsp DIJON MUSTARD
  • 2 tbsp OLIVE OIL
  • 1/2 cup VEGETABLE OIL
  • 3 tbsp FINELY GRATED PARMESAN

Caesar Salad:

  • 2 LEMONS, CUT IN HALF
  • 1/2 cup OLIVE OIL
  • 2 heads ROMAINE LETTUCE, CUT IN HALF
  • 1 cup CROUTONS
  • 1/2 cup STORE BOUGHT PARMESAN CRISPS
  • Salt and Pepper, to taste

Preparation

For the dressing: Place the anchovies and garlic on a cutting board. Sprinkle with a little salt and using the back of a chef's knife, scrape it over the mixture to make a paste. Place the paste in a medium bowl and top with the egg yolks, mustard, and olive oil. Whisk well to combine.

Drizzle the vegetable oil into the bowl whisking constantly until the dressing is thick and glossy. Fold in Parmesan cheese and taste for salt and pepper. Dressing can be made up to 1 day before serving.

For the salad: When ready to cook, start the Traeger grill according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Brush the cut sides of lemons with olive oil. Place the lemons cut side down and grill for about 2 to 3 minutes or until lightly charred.

Brush the cut side of the romaine lettuce with olive oil. Place cut side down and grill for about 1 minute or until the lettuce is lightly charred but not wilted throughout.

Remove the lettuce and carefully chop into bite sized pieces. Toss the lettuce with croutons and Parmesan crisps, and a large drizzle of the salad dressing.

Serve the charred lemons alongside the salad. Enjoy!

This recipe was provided by Amanda Fredrickson, check out more of her recipes on her website.

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  • Difficulty2/5
  • Prep time10 mins
  • Cook time10 mins
  • Serves4 - 6
  • HardwoodMesquite