Every time I go to a Phillis Careycooking class I learn something new. That alone keeps me going back to her classes. But heading the list of good things about Phillis’ classes is the taste of the food. She is just a wizard with a spatula, a pounder, a stovetop grill and chicken! As I’ve mentioned here before, she has several cookbooks to her name (I own them all) and she’s working on another one, about entertaining.
Grilling Romaine lettuce isn’t exactly new. I’ve ordered it twice – out at a restaurant – but had never seen it done before. It’s easy. I may make this salad later this week because our daughter Dana positively loves-loves Caesar anything. So do the grandkids. And I thought this dressing was simply fab – and easy. I mean – it’s nothing more than mayonnaise with Caesar-type ingredients added to it. How easy is that? Phillis used capers (she doesn’t like anchovies), which was delicious in this rendition of salad.
The Romaine heads – use smaller ones if you can find them – or remove the outer leaves of a bigger one and use those leaves for something else – are cut in quarters (including the root end – which holds the salad together while it grills. Some of the dressing gets slathered on the two cut halves of the lettuce and it’s put on an grill for just a minute – all you want to do is get some grill marks if you can – on the cut sides, so you grill for just a minute on each of the two cut sides. If you happen to have really small Romaine heads, you can serve each person a half of one, in which case the lettuce might only need a minute on the grill. Any more than that and you might get lettuce mush.
Once off the grill you add some more dressing, then top it with the already grilled chicken, tomatoes, croutons and big wide Parmesan shards, shaved off of a block of good cheese. Simply delicious.
Grilled Romaine Caesar Salad with Chicken and Caper-Parmesan Dressing
Recipe: Phillis Carey, instructor and cookbook author
3 large garlic cloves
3/4 cup mayonnaise — low-fat is okay
2 tablespoons grated Parmesan cheese
1 tablespoon capers — rinsed, drained (or substitute 1 tsp anchovies)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
CHICKEN & MARINADE:
2 whole chicken breast, no skin, no bone
1/4 cup olive oil
2 cloves garlic — minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 head Romaine lettuce
12 whole cherry tomatoes — halved
1/2 cup croutons — garlic flavored
1/4 cup Parmesan cheese — shaved in shards
1. Dressing: combine all ingredients in the food processor and blend until smooth. Can be made up to 2 days ahead, or at least 2 hours ahead.
2. Chicken: Trim and pound chicken breasts to an even 1/2 inch thickness. Combine marinade and add chicken, turning to coat well. Let stand for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Grill chicken about 4 minutes per side or until cooked through. Cool slightly and cut into 1/2 inch cubes.
4. Romaine: Remove any outer bruised lettuce leaves and quarter the heat lengthwise, keeping the root end intact (so the lettuce will hold together when it’s grilled). Preheat grill (if on an outside grill heat to medium-high; if an indoor stovetop grill, heat to medium only). Brush the two cut sides of romaine quarters with a bit of the salad dressing, then grill, cut side down, until lightly browned. This will grill about 2 minutes total, so 1 minute on each cut side. Do not turn the lettuce over onto the back side.
4. Immediately remove grilled wedges to a serving plate and brush some of the dressing over and under the leaves. Sprinkle salad with chicken, tomatoes and croutons. Drizzle decoratively with more dressing and top with Parmesan shards.
Per Serving: 712 Calories; 61g Fat (74.8% calories from fat); 34g Protein; 12g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 798mg Sodium.