This Grilled Caesar Salad post is sponsored by Safest Choice Eggs. Opinions are my own.
Just when you thought we’ve grilled everything possible this summer we throw a salad on the grill. It’s a crazy like a fox move. If you haven’t tried it you should. A smoking hot grill or even a grill pan will get the job done.
2 minutes on the grill and another 3 minutes to pull the dressing together and you’re on your way to enjoying what will possibly become your new favorite summer salad.
The dressing for a traditional Caesar salad is made with raw eggs. Now that might make some people antsy, but if you use pasteurized eggs there are no worries. Since becoming an ambassador for Safest Choice™, as a member of their Darling Dozen, I have learned so much about eggs and the pasteurization process (say that 10 x’s fast)
What is Pasteurization?
Glad you asked. Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864. Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!
Go ahead and fire up the grill and get your veg on!
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
Grilled Caesar Salad
Grilled Caesar Salad
- 2 garlic cloves -minced
- 1/4 teaspoon kosher salt
- 2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon black pepper
- 2 Safest Choice egg yolks
- 1 lemon - juiced
- 2 hearts of romaine- halved
- Parmigiano Reggiano - shavings
- 8 - 1/2" slices of baguette
- Onto a cutting board sprinkle garlic with salt. Using the blade of your knife press and slide against garlic until you have a paste.
- Into blender add: garlic paste, anchovy paste, olive oil and pepper. Pulse to combine. Add eggs and lemon juice and blend for approximately 1-2 minutes or until mixture is emulsified.
- Onto a hot grill place romaine halves, cut side down, and baguette slices. Grill for approximately 1-2 minutes OR until grill marks appear. Transfer to serving platter.
- Serve whole or roughly chop. Pour dressing over grilled romaine.
- Using a vegetable peeler, shave desired amount of cheese on top. Serve with grilled baguette slices.
That looks and sounds lovely!
Tieghan Gerard says
I love grilled salads. This sounds and look perfect!
This is one of my all-time favorite summer salads Paula!
I love the simplicity of this type of wedge salad! YUM!
Miss @ Miss in the Kitchen says
Totally love this! So gorgeous!
Grilled is good.
Perfect for summer!
This is my favorite appetizer at La Scala Italian Restaurant in Baltimore, Maryland. The chef recommends using a weight (brick, cast iron pan, etc.) on top of the romaine lettuce to help get the grill marks.