October 29, 2013

Grilled Caesar Salad

Grilling: A technique that guarantees to make any and every food taste exponentially more mouth-watering.

Apply said technique to classic Caesar, lettuce and all (but not the dressing), and boom! you've a lunch that makes people say "interesting," think "weird" and then pronounce "delicious" upon taste.

 I recommend serving it up on a back deck with my favorite Caesar twists: bell peppers and almonds in place of croutons.

Grilled Caesar Salad

Chicken Breasts
Red Pepper, sliced into large sections (4-8 pieces per pepper)
Olive oil
Romaine Lettuce
Sliced almonds
Caesar dressing (I use Cardini's.)

Season chicken breasts and place on grill. Toss peppers and olive oil and place on grill/ while chicken cooks. Cook chicken and peppers as desired. (I like the peppers a little charred and soft on the inside.) Remove both from grill as they finish cooking. Slice as desired.

Wash romaine lettuce and divide heads in two. Spray or brush lettuce with olive oil. Grill for 2 minutes or so on each side.

Place lettuce on plate. Top with chicken, peppers and almonds. Drizzle with dressing.

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