Recipe: Caesar Salad

Caesar salad – such a classic. This time, we grill up the romaine to give it some deep flavour. You can use your BBQ or your cast iron pan on your gas stove, like me. This classic recipe is adapted from the candid appetite. Try out this recipe today…or at least this spring!

Ingredients

• 5 heads of romaine
• 3 tablespoons of canola oil
• 1 teaspoon salt and pepper
• 16 oz steak or 3 chicken breasts
• 1/2 cup of parmesan cheese

Dressing

• 2 garlic cloves, chopped
• 1/2 teaspoon of kosher salt
• 2 large egg yolks
• 1 teaspoon of fresh lemon zest
• 2 tablespoons of fresh-squeezed lemon juice
• 1 1/2 tablespoons of dijon mustard
• 3 dashes of black pepper
• 3/4 cup of olive oil
• 1/2 cup of parmesan cheese

First – wash your romaine. Then, cut off the ends and cut in half length wise. Get your pan nice and hot. Brush each side of the romaine with a bit of canola oil and grill for about 2-3 minutes per side. Don’t wilt the romaine too much, just enough to give it some char. Once you’ve grilled them all, set aside to cool.

Now, on to the dressing.

Put all the ingredients, except the cheese, into a bowl and whisk. Mix well. Then, incorporate the cheese.

Time to grill up the steak or chicken.

Blot the meat and brush with a bit of canola oil. Then, season with salt and pepper. Grill up the steak until it reaches your desired doneness. Medium rare, 140 degrees.

While the steak is cooking, chop up your cooled romaine.

Let the steak rest for about 3-5 minutes.

Dress the salad, top with more parmesan cheese, and then layer on your steak or chicken.

Done! Time to eat up.

This salad is so good – if you want more texture, you can add in croutons, but I’m not a fan. For me, we added in marinated artichoke hearts…so good.

Eat up all the salad (make enough for 3-4) since the next day it’s a bit wilted.

Enjoy!