Won’t the heat cause the leaves to burn and wilt? Actually, if you use hearty romaine lettuce, the hot grill grates will only singe the leaves slightly, imparting them with a subtle charred flavor.
Won’t it taste boring? Well, not if you use the following recipe, which pumps up the traditional Caesar dressing with two types of heat—chipotle peppers and Tabasco. Plus, you also top the salad with grilled avocado and grilled croutons. It’s spicy, garlicky, cheesy, crunchy, and creamy all in one.
Where’s the protein? This salad tastes great on its own, but, sure, it would also work well with grilled shrimp, steak, or chicken, too.
Is it hard to make? Enough with the questions! Just grill it! (And, no, not at all.)
Grilled romaine and avocados with spicy Caesar dressing and torn bread croutons
Recipe by Mary Sue Milliken and Susan Feniger, chefs and co-owners of Border Grill
What you’ll need:
5 garlic cloves
1 chipotle in adobo from can
1 ½ Tbsp Dijon mustard
1 ½ Tbsp red wine vinegar
1/3 cup fresh squeezed lime juice
3 oz. cotija cheese or Parmesan cheese
2 tsp Worcestershire sauce
2 tsp Tabasco
½ cup mayonnaise
1 cup extra virgin olive oil, plus ¼ cup for brushing
1 bunch (about 2 cups) cilantro
Salt and pepper, to taste
1 loaf rustic bread, cut into thick slick slices
3 romaine hearts, quartered, core intact to hold leaves together
2 avocados, halved, pitted, peeled, and cut into ½-inch slices
How to make it:
1. Make the Caesar dressing. In a food processor or blender, add the garlic, chipotle, mustard, red wine vinegar, lime juice, cheese, Worcestershire sauce, and Tabasco. Puree until smooth. Add the mayonnaise and puree until incorporated. Slowly add the olive oil while continuing to puree. Add the cilantro and pulse until incorporated. Season with salt and pepper, to taste. Refrigerate until ready to use.
2. Preheat your grill to direct high heat or until coals are white and ashy. Over a large bowl, drizzle each romaine quarter with a few tablespoons of Caesar dressing and massage the dressing in between the romaine leaves.
3. Lightly brush each side of the bread slices with olive oil. Grill the bread over direct heat until well toasted, 2 to 3 minutes per side. Set aside.
4. Season the avocado with salt and pepper. Grill the avocado slices over direct heat until char marks appear, 1 to 2 minutes per side. Set aside.
5. Grill the romaine quarters until lightly browned on all sides, 1 to 2 minutes per side.
6. Transfer the romaine to a plate and top with grilled avocado. Tear the grilled bread into bite-sized pieces and scatter atop the salad. Serve with additional dressing. Makes 4 servings.
Try our other male fertility recipes.
Source : Men’s Health
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