Grilled Mini Romaine Heads With Goat Cheese Caesar Dressing
Grilled Mini Romaine Heads With Goat Cheese Caesar Dressing
Classic Caesar dressing gets a makeover with the addition of goat cheese and yogurt for a creamy, tangy salad. A quick trip to the grill leaves staple item romaine lettuce slightly wilted but still crunchy and with a whole new, deep level of flavor. This recipe is part of a larger story; click here to view the story.
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Servings
4
Ingredients
- 8 heads mini romaine
- 2 tablespoon olive oil
- coarse kosher salt and pepper
- ½ small clove garlic, finely minced
- 2 tablespoon fresh goat cheese, such as catapano chevre
- 1 tablespoon goat yogurt or sour cream
- 1 egg
- juice of 1 lemon
- ¼ cup grapeseed oil
- ¼ extra-virgin olive oil
- 1 cup grated firm aged goat cheese, such as catapano sun dancer or summer cloud
- 1 cup garlic croutons
Directions
- Trim and wash the romaine, then halve lengthwise. Brush with the olive oil and season with salt and pepper. Set aside.
- Place the minced garlic on a cutting board and add 1 teaspoon salt. Scrape with the side of a kitchen knife until you make a smooth paste.
- For the dressing, in a stainless steel bowl mix the fresh goat cheese, yogurt, egg, ½ of the garlic paste, and the lemon juice. Slowly whisk in the grapeseed and olive oil. Add the grated cheese and adjust the seasoning with pepper and maybe a bit more of the garlic paste.
- Heat up a grill to 280 to 300 degrees F, and slowly grill the halved romaine heads to a nice color. Make sure not to burn them.
- Arrange on a platter and drizzle generously with the dressing and the garlic croutons. Serve while still slightly warm.