Sunday, July 29, 2007

Grilled Romaine with Spicy Caesar Dressing

I omitted the anchovies and just added some extra salt. Even with halving the dressing recipe, it still yielded a huge amount of dressing. We loved this recipe and would eat it plain as a salad. I bet it would be great with some grilled shrimp.

Also refer to this post to see how I used it as a pizza topping.

Grilled Romaine with Spicy Caesar Dressing
Bobby Flay (from his TV show "Boy Meets Grill")

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1/4 small red onion, coarsely chopped
6 cloves roasted garlic
3 anchovies
1 chipotle in adobo
2 dashes hot sauce
1 to 2 tablespoons honey
Salt and freshly ground black pepper
1/2 cup canola oil, plus more for brushing on the romaine
1/4 cup grated Parmesan, plus shaved Parmesan, for garnish
1 large head romaine lettuce, outer leaves removed, cut in half from tip to root

Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
Heat grill to high.

Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan.

No comments: