Grilled Caesar Salad

I had grilled Caesar Salad in a restaurant, and was determined to replicate it myself. Here are the results! 

DRESSING

1/2 cup olive oil
3 cloves pressed garlic
1 1/2 tsp Worcestershire Sauce
1/4 tsp dry mustard
juice of half a large lemon
1 coddled egg*
2 tbsp grated parmesan cheese
salt and pepper to taste

*to coddle an egg, place the egg in boiling water for 3 minutes

 

SALAD

full head of romaine lettuce, then halved
croutons
one chopped tomato
 

INSTRUCTIONS

Oil grill and barbecue lettuce, cut side down, with lid open, until grill marks form on the underside of the lettuce, about 1 minute. 

Transfer to a large plate, drizzle each lettuce boat with 2 tbsp of dressing, sprinkle with parmesan cheese and tomato, serve immediately. 

Dressing will keep well refrigerated up to 3 days. 
 

Gail's Lemon Rosemary Chicken

My friend, Gail, makes a Lemon Rosemary Chicken that is off the hook. My kids requested that I get the recipe, since it is one of their favorite chicken dishes. Now I'm going to share it with you!

Ingredients

1 chicken cut into eighths
1/2 cup lemon juice
1/2 cup olive oil
8 garlic cloves, peeled
4 tbsp fresh rosemary
Kosher salt and ground pepper to taste.

Instructions

Combine all ingredients except for chicken into blender. Blend well and pour over chicken pieces. Marinate overnight or 6 hours. Preheat oven to 400 degrees. Put the chicken into a casserole dish and baste often. When the skin is crispy brown, chicken should be done. Test with thermometer.