Grilled Caesar Salad
Serves 2-4 people
2 heads of romaine hearts, sliced in half vertically
2 tablespoons olive oil
1/2 cup cherry tomatoes, sliced in half
chives and microgreens, for garnish
1/2 cup mayonnaise
1 tablespoon minced capers
1 small clove garlic, minced
1/4 teaspoon anchovy paste
2 tablespoons fresh lemon juice
Preheat your grill plate or outdoor grill to medium heat.
Wash your halved romaine hearts by soaking them in water and a few teaspoons of baking soda for 10 minutes. Rinse with fresh water and pat dry to remove any excess water.
Drizzle romaine hearts with olive oil and season with salt. Place the romaine on the preheated grill cut side down and don't move for 1 minute.
Remove the romaine from the grill and let cool for 5 minutes.
While that is cooling make the dressing by whisking all the ingredients together in a small bowl. Add water if needed to get desired consistency. I like my caesar thick so I only add about one tablespoon of water.
Drizzle the dressing over the romaine and top with tomatoes, chives and microgreens!