Veggie Grilling 101: Charred Caesar Salad Recipe

Who’s ready for another fun Veggie-Grilling 101 post? We are! And today it’s all about the charred Caesar salad.
I know, I know. This just seems wrong, but you gotta trust me on this one. Everyone who tries this loves it! Just make sure when you grill lettuce you don’t use a wimpy variety; use something firm like the hearts of romaine I use in this recipe or give radicchio or endive a try.
Make the dressing first by combining 2 cloves chopped garlic, 3 tablespoons lemon juice and 1 tablespoon Dijon mustard in a blender. Slowly add ¾ cup olive oil to emulsify.
Add ½ cup freshly grated Parmesan, salt and pepper to taste. Set aside or refrigerate until later.

Start with three heads hearts of romaine. Slice in half lengthwise, brush with 3 tablespoons of olive oil, and season with salt and pepper.

Place cut side down on grate and grill for 3 to 5 minutes over medium heat just until slightly charred and the lettuce starts to wilt. Flip over and grill for another minute 2 to 3 minutes.

Remove to plates and drizzle with dressing. Garnish with dry-roasted sunflowers seeds and shaved Parmesan. And there you have it: a gorgeous charred Caesar salad that’s healthy, flavorful and delicious!
Tomorrow we’ll turn a grilled eggplant into a tasty dip for the final post in this Veggie Grilling 101 series! —Karen