Eats Writes Shoots

Living & Tasting Life's Passions

  • Home
  • Eats
    • Beer
      • Hopped & Bothered Reviews
      • Beer Reviews
        • Amber/Red Ale
        • Bitter
        • Blonde
        • Brown Ale
        • Farmhouse (Saison)
        • Pale Ale
          • India Pale Ale (IPA)
          • Double (Imperial) IPA
          • Imperial Black IPA
          • American Pale Ale
          • English Pale Ale
        • Lager
        • Scotch Ale
        • Seasonal and/or Specialty
          • Beer with Fruit
        • Stout
          • Imperial Stout
          • Milk Stout
        • Wheat Ale
        • Winter Beers
    • My CSA Challenge – 2013 Edition
    • Recipes
      • Appetizers
      • Breakfast
      • Baking
        • Dessert
          • Cookies
      • Drinks and Cocktails
      • Egg
      • Fish
      • Gluten-Free
      • Lunch
      • Mains
        • Asian
          • Thai
        • Barbecue/Grilling
        • Beef
        • Fusion
        • Greek
        • Italian
        • Lamb
        • Mediterranean
        • Mexican
        • Pasta
        • Pork
        • Poultry
        • Veal
        • Vegetarian
      • Preserves
      • Salad
      • Side Dish
      • Soup
  • Writes
    • Canadian Food Experience Project
    • Poetry
    • The “Benjamin” Project
  • Shoots
  • About the Author
You are here: Home / Eats / Caesar Salad with Grilled Hearts of Romaine

Caesar Salad with Grilled Hearts of Romaine

August 15, 2013 by Dale 4 Comments

Grilled Caesar SaladSometimes, certain things get into my head and like a catchy song they just linger and play over and over again. Such is the notion of grilling romaine lettuce, and idea that took root a few months ago when I first saw mention of it … and, if you’re anything like me, you’re colourfully saying “What the heck?”

But really, beyond the apparent preposterousness of the notion, I didn’t need much more encouragement to do the absurd and put lettuce on a grill and see what would happen.

When a firm head of romaine showed up in my CSA bin this week, the gauntlet had finally been thrown down. I was going to do this. (No lettuce slaps me in the face and gets away with it, damn it!)

Knowing I was doing an Italian dinner (see Tuscan Chicken recipe). I decided on a Caesar salad to start things off … and further decided I want to make a non-creamy Caesar dressing to go with it. Part of the motivation was to reduce the fat that was going to come in the main course by way of the chicken and bacon. However, the other part of the motivation was to give the lettuce and other fresh ingredients a chance to really shine without being bathed in cream. And I must say, the dressing turned out freakin awesome and is a winner.

Grilling the lettuce turned out to be remarkably easy — and, trust me, it works. I had the rest of the salad ingredients ready and so Anne and I held our breaths as I prepared to toss the hearts of romaine on a 400ºF grill. In our minds, I’m sure we were both expecting a lost head of lettuce that would surely wilt or become inedible to even the most desperate cow. What was produced, however, was a warmed heart of romaine that had the deepened flavour from the grill and which had crisped slightly on the edges, much like you’d associate with kale chips. When then garnished with the dressing and other ingredients, what we experienced was a Caesar salad with more flavour than any I’d ever tasted … because everything was warm, yet still crisp.

A couple of preparation notes to consider. I grilled the pancetta-slices whole for another extra presentation dimension — just be sure that you order your pancetta sliced about a ¼ cm thick. It will reduce in thickness considerably as it roasts/grills and this will allow it to keep its shape. I did this at the same time as I roasted the garlic. The roasted garlic in the dressing provides the powerful garlic flavour which really propels this dressing forward … but without the extra bite that fresh would bring. I also made my own croutons (gluten-free) but alas, as sometimes happens, we were finished the salad before I remembered they were still sitting on the counter. Your choice: include them, or not, buy them, or make them, but if you do remember them, they add a satisfying crunch to the salad.

Finally, while you can buy hearts of romaine and make this for a group, what I did in this case was strip off the outer leaves of a full head of romaine until I was left with the heart. I then washed and sliced the outer leaves to make “leftover salad.” While on the one hand frugal, the leftover salad also proves that this salad also works very well non-grilled and cold. The dressing certainly gets better and better the longer it is left in the fridge. So it enjoy it either way.

Prep time:   10 minutes
Cook time:  10 + 5 minutes
Total time:  25 minutes
Servings:    6

Caesar Salad with Grilled Hearts of Romaine

INGREDIENTS:

  • Caesar Salad Ingredients1 head of romaine (for two, plus leftovers)
    or
    3 small hearts of romaine (for 6 with dinner)
  • 2 tablespoons of extra-virgin olive oil
  • Steak spice or pepper
  • 6 slices of pancetta, sliced to ¼cm thickness
  • 1 cucumber, peeled
  • 18 cherry/grape tomatoes
  • Curls of parmigiano reggiano (garnish)
  • 3 cloves of roasted garlic
  • 2 anchovy fillets, in oil
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon of Worcestershire sauce
  • 1 shake (4 drops) of Tabasco sauce (to taste, but don’t make it too spicy)
  • 1/4 teaspoon of salt (to taste)
  • 1/4 teaspoon of ground black pepper
  • 1/4 cup of freshly ground parmigiano-reggiano

DIRECTIONS:

  1. Preheat barbecue to 350ºF.
  2. Roast the garlic either as a whole bulb (this will take longer) or, if your grill can safely hold individual cloves, remove the cloves from the bulb and grill individually. Either way, leave the skin on the garlic (when you’re ready to use it, cut off an end and simply squeeze the clove and the roasted garlic will come out the top). At the same time, lay the pancetta flat on the grill and begin to roast it. You’re going to want to carefully watch over everything at this point to prevent flareups and burning. If roasting individual cloves, flip after 5 minutes. The garlic is ready when the sugars in it just start to caramelize and ooze out the ends. At the same time, flip and turn the pancetta every 2 minutes, insuring even cooking and to prevent burning. You want the pancetta to be just on the edge of being crisp, but no more. Remove pancetta and garlic when they’re both done … about 10 minutes total.
    Grilled PancettaRoasted Garlic→ If you are making your own croutons, you can do them at the same time on the grill by simply slicing your bread, buttering or oiling it slightly, seasoning it, and grilling until crisp. Then slice into cubes … and, voila, you have homemade croutons.
  3. To make the Caesar dressing, combine all the ingredients except the Parmesan into a small blender or food processor or chopper: roasted garlic (squeezed out of the skin), anchovies, balsamic, lemon juice, Dijon, olive oil, Worcestershire, Tabasco, salt and pepper. Blend until everything is pureed together. Add the finely grated Parmesan now and blend again until well-incorporated. Remove from blender into a glass container and refrigerate for 2 hours or more to allow the flavours to completely marry; the dressing just gets better and better. Before serving, taste for salt and adjust if necessary.
  4. 30 minutes before serving salad, prepare the romaine. Either pare down your head of romaine to the heart and/or prepare hearts of romaine by slicing hearts in half and rinsing well with water, careful not to break the heart. Pare down, but DO NOT remove the complete stem or your leaves will obviously fall apart. Put the two halves of the heart back together and gently shake the water from the hearts. Let rest someplace safe to drip dry.
    Heart of Romaine
  5. While the lettuce is drying, prepare the other parts. Slice the cherry tomatoes in half. Slice the cucumber, lengthwise, in half. Further cut each half, lengthwise, into quarters or thirds. Now cut the cucumber into 2-inch lengths.
  6. Reheat the grill to 400ºF.
  7. Prepare the lettuce now by drizzling each half with olive oil and ensure all sides are covered in oil. Sprinkle each half with either salt and pepper, or, use a steak spice like Montreal steak-spice.
    Heart of Romaine Seasoned
  8. Place each heart, cut-side down, on the grill and grill, covered, for 2½ minutes. Using tongs, carefully flip, and grill for 2½ minutes. Remove.
    Heart of Romaine Grilled
  9. On large plates, place one half or romaine each. Garnish with cucumber slices, a slice of pancetta, and 6 halves of tomato. Drizzle a spoonful of dressing over the heart and decorate the plate for effect too. Using a vegetable peeler, curl slices of Parmesan over each plate and serve.
    → While the decontructed salad is pretty, you may want to instruct your guests to cuts things up on their plate and mix it together to enjoy all the flavours together.
    Caesar Salad Plated

Share this:

  • Share
  • Click to print (Opens in new window) Print
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Like this:

Like Loading...

Related

Filed Under: Eats, Gluten-Free, Recipes, Salad, Side Dish Tagged With: anchovy, barbecue, Caesar salad, Cooking, CSA, dinner, food, grilled salad, grilling, hearts of romaine, Pancetta, Recipe, roasted garlic, romaine, Salad, side dish

« Tuscan Chicken with Olives and Bacon … and Wine
Lemon Risotto with Tuscan Kale »

Comments

  1. inherchucks says

    August 22, 2013 at 1:34 am

    What an awesome new take on a classic!

    Thanks for sharing and linking up 🙂

    Reply
    • Dale says

      August 22, 2013 at 9:00 am

      Thanks Heather. It was a fun experiment that had me on the edge of my seat (or bbq) and which turned out amazingly well. Great job with the linking up all the CSA talent you have on your site as well. So many great recipes being shared. (yum)

      Reply
  2. janettefox says

    August 15, 2013 at 8:24 pm

    looks good:)

    Reply
    • Dale says

      August 15, 2013 at 8:47 pm

      Thank you Janette …. Now will you take challenge and make it? 🙂

      Reply

I would love to read your comments ....Cancel reply

30 Poems in 30 Days – Global Poetry Writing Month (2022)

  • A Love Song

    A Love Song
  • Chosen

    Chosen
  • Wormwood

    Wormwood
  • Bashert

    Bashert
  • Lumber Dog

    Lumber Dog
  • Aisling for the Land

    Aisling for the Land
  • Hard Boiled Boy

    Hard Boiled Boy
  • The Blasted

    The Blasted
  • Sense of Time

    Sense of Time
  • We Reflect

    We Reflect
  • A Family Grown

    A Family Grown
  • Fly — Away

    Fly — Away
  • Curtains

    Curtains
  • A Question Heard

    A Question Heard
  • The Storm

    The Storm
  • A Dis-Ode to the Mushoom

    A Dis-Ode to the Mushoom
  • Bun in the Oven

    Bun in the Oven
  • The world don’t owe you nothing

    The world don’t owe you nothing
  • the syrphid

    the syrphid
  • Osborne

    Osborne
  • Love is not a Word

    Love is not a Word
  • Meta

    Meta
  • Super-Pop

    Super-Pop
  • footprints on the sands of time

    footprints on the sands of time
  • Spring Grows

    Spring Grows
  • Neptune’s Recline

    Neptune’s Recline
  • Red Light, Green Light, Stop

    Red Light, Green Light, Stop
  • Wuthering Heights

    Wuthering Heights
  • Afterwinter

    Afterwinter
  • The Story of a Dog

    The Story of a Dog

Recent Posts

  • A Love Song
  • Chosen
  • Wormwood
  • Bashert
  • Lumber Dog

Join My Community

Simply enter your email address and never miss another post.

Join 827 other subscribers

2012-2022 © Dale Schierbeck.

All rights reserved. All material and content is the original property of Dale Schierbeck and “EatsWritesShoots” 2022. Unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author and owner is strictly prohibited. Links may be used, provided that full and clear credit is given to the author (“Dale Schierbeck”) and the site (“EatsWritesShoots”) and with appropriate and specific direction to the original content.

Connect with Me on Facebook

Connect with Me on Facebook

Top Posts & Pages

  • Recipe for Low-Phosphorus Dog Food ~ Caring for a Dog with Chronic Renal Failure
  • Ben ~ In Memoriam
  • Homemade Super Dog Food ... aka Ben's Breakfast
  • 18 Forever ....
  • Penne Arrabiata (Penne with Italian Sausage and Shishito Peppers)

Join the Conversation

  • mb on Ben ~ In Memoriam
  • Dale on Ground Beef Tacos
  • Nicholas Robert Parkes on Ground Beef Tacos
  • Molly on Recipe for Low-Phosphorus Dog Food ~ Caring for a Dog with Chronic Renal Failure
  • Dale on Chosen

RSS Feeds

RSS feed RSS - Posts

RSS feed RSS - Comments

Archives

Categories

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...
 

    %d