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. 
 

Greens with Apples Dates and Almonds

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A couple of months ago, Jeff and I attended a birthday party where the menu was diverse and incredibly mouth watering. One of the salads was so delicious, that  I was determined to recreate it the next night. It was a blend of shaved brussel sprouts, lettuce and cabbage, shaved parmesan, slivered almonds, sliced apples and dates. I came up with a dressing that I thought would go well with these ingredients, and the result was divine!

I actually found the greens blended and packaged at Trader Joe’s but you could easily add yours separately and then combine with the other ingredients.

Salad Ingredients

• One bag of mixed greens
• 2 cups of shaved brussel sprouts
• 2 cups of shredded white cabbage
• 6 dates thinly sliced or chopped
• 1 apples thinly sliced
• 1/2 cup of toasted slivered almonds
• 1 cup shaved parmesan cheese

Dressing Ingredients

• 1/2 cup of vegetable oil
• 1/4 cup apple cider vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons of sugar or one packet of Splenda or Monk Fruit
• 1 shallot chopped 
• Salt and Pepper to taste