Grilled Caesar Salad
by
OXOMOCO
A grilled touch on romaine lettuce provides a subtle smokiness that permeates the green vegetables in this version of the classic Caesar salad.
- Level
Intermediate
- Cooking
1h
- Overral
1h+
- Ready
Romaine Lettuce
1 headPoblano Pepper
1Cotija Cheese
to tasteThinly Sliced Radish
1Tortilla Chip
to tasteRed Chili Flakes
to tasteLime
½Extra Virgin Olive Oil
to taste
Caesar Dressing
Anchovy
8Worcestershire Sauce
59mlRed Wine Vinegar
½ cupDijon Mustard
½ cupCanola Oil
1¼ cupExtra Virgin Olive Oil
1 cupEgg Yolk
2Peeled Garlic
8 clovesLime
½Salt
2tsp
Equipment
Grill
Food Processor
Romaine Lettuce
1 headPoblano Pepper
1Cotija Cheese
to tasteThinly Sliced Radish
1Tortilla Chip
to tasteRed Chili Flakes
to tasteLime
½Extra Virgin Olive Oil
to taste
Caesar Dressing
Anchovy
8Worcestershire Sauce
59mlRed Wine Vinegar
½ cupDijon Mustard
½ cupCanola Oil
1¼ cupExtra Virgin Olive Oil
1 cupEgg Yolk
2Peeled Garlic
8 clovesLime
½Salt
2tsp
Equipment
Grill
Food Processor
Grilled Caesar Salad
OXOMOCO
Preheat a grill with high flame
Debone 8 anchovies
Add 8 peeled garlic cloves and the anchovies to a food processor
Add 2tsp of salt, the juice from ½ lime, and 59ml of worcestershire sauce
Pulse and scrape the sides. Pulse again to obtain a smooth paste
Add 2 egg yolks and ½cup of red wine vinegar
Add ½cup of dijon mustard and pulse until it is combined
Add 1¼cup of canola oil in a thin stream while pulsing
Add 1 cup of extra virgin olive oil in a thin stream while pulsing. The caesar dressing is ready
Place 1 poblano pepper on the grill. Toast it until it is deep browned on all sides. Transfer to a small container
Cover with cling film and let it rest 15m to steam it
Trim and halve 1 head of romaine lettuce lengthwise
Drizzle the lettuce with extra virgin olive oil to taste. Place it on the grill and toast on all sides until light golden brown. Remove from the grill and plate it
Remove the charred skin from the poblano pepper using the back of a knife
Trim the top of the pepper. Deseed and small dice it
Drizzle the grilled romaine lettuce with the Caeser Dressing to taste. Top it with 1 thinly sliced radish
Add 3tbsp of the diced poblano pepper
Crush tortilla chips to taste and add to the salad
Grate cotija cheese to taste over the salad
Add the zest of ½ a lime and finish with a pinch of chili flakes. The grilled Caesar salad is ready
Enjoy this spicy version of Caesar with a refreshing cocktail!