Deconstructed Pan Grilled Caesar Recipes

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DECONSTRUCTED PAN GRILLED CAESAR



Deconstructed Pan Grilled Caesar image

Provided by Dave Lieberman

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 heads romaine lettuce hearts
1/2 lemon
Shaved Parmesan
Anchovy oil from can of anchovies packed in olive oil
Handful fresh flat parsley leaves, chopped

Steps:

  • Heat grill pan over high heat.
  • For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
  • Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
  • Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

GRILLED CAESAR SALAD



Grilled Caesar Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

Steps:

  • Preheat a grill to medium-high heat.
  • In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
  • Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
  • Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
  • Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

DECONSTRUCTED CHICKEN CAESAR SALAD



Deconstructed Chicken Caesar Salad image

This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad-but instead of tossing them together, we celebrate each on its own.

Provided by Marge Perry

Categories     HarperCollins     Small Plates     Kid-Friendly     Dinner     Salad     Sheet-Pan Dinner     Chicken     Lettuce     Quick & Easy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 17

Caesar Dressing:
1/4 cup canola mayonnaise
2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 cup olive oil
For the salad:
2 romaine hearts, halved lengthwise
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh thyme
1 demi-baguette (about 12 inches), cut across into 12 slices
1/2 cup shredded Parmesan cheese

Steps:

  • Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
  • Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
  • Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
  • Preheat the oven to 425°F.
  • Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
  • Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

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