Ingredients with Measurements:
- 1 head of romaine lettuce, halved lengthwise
- 1/4 cup of olive oil
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Croutons (optional)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, Parmesan cheese, garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper.
3. Brush the cut side of the romaine lettuce with the dressing.
4. Place the lettuce halves cut-side down on the grill and cook for 2-3 minutes or until grill marks appear.
5. Flip the lettuce over and cook for an additional 1-2 minutes.
6. Remove the lettuce from the grill and place on a serving platter.
7. Drizzle the remaining dressing over the grilled lettuce.
8. Top with croutons, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 160
Fat per serving: 14g
Carbohydrates per serving: 5g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of romaine lettuce, you can use iceberg lettuce or kale.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of Dijon mustard, you can use whole-grain mustard or yellow mustard.
- Instead of Worcestershire sauce, you can use soy sauce or fish sauce.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with cherry tomatoes, red onion, or avocado for extra flavor.
- Use a different dressing, such as balsamic vinaigrette or honey mustard.
Tips and tricks:
- Make sure to brush the dressing onto the lettuce evenly to ensure proper grilling.
- Don't overcook the lettuce, as it can become wilted and bitter.
- Use a grill pan if you don't have access to a grill.
Storage instructions:
This salad is best served immediately and should not be stored.
Reheating instructions:
This salad is not meant to be reheated.
Presentation ideas:
Serve the grilled lettuce halves on a large platter and garnish with additional Parmesan cheese and croutons.
Garnishes:
Parmesan cheese, croutons, cherry tomatoes, red onion, avocado.
Pairings:
This salad pairs well with grilled chicken or shrimp.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or garlic bread.
Troubleshooting advice:
- If the lettuce is not grilling evenly, try cutting it into smaller pieces.
- If the dressing is too thick, add more olive oil or lemon juice to thin it out.
Food safety advice:
Make sure to wash the lettuce thoroughly before grilling.
Food history:
The Caesar salad was invented in Tijuana, Mexico in the 1920s by Caesar Cardini.
Flavor profiles:
Savory, tangy, and slightly bitter.
Serving suggestions:
Serve this salad as a main dish or as a side dish for a summer barbecue.
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