Meatless Monday! Grilled Caesar Salad

I would like to start out by saying that this picture absolutely does not do this dish justice. I loved the Grilled Caesar Salad and to be quite honest with you, I have never liked Caesar salad, ever. My husband loves it but we don't ever have it at home because I've never tried one I liked. I ran across this recipe and figured I like all of the ingredients in it so there's no reason I shouldn't like it. Makes sense, yes? So we gave it a whirl...

 

I am so glad we tried this and it's super quick and easy, especially if you're already grilling other food on the grill so it's already hot. There is a lovely smoky flavor to the grilled lettuce that complements the Parmesan cheese so well. Some of you are probably wondering what the purple on the plate is. It is purple potatoes (also known sometimes as Peruvian potatoes) from our local farmers market, they also have blue sweet potatoes, which are delicious if I may say so. I love going to the farmers market because you never completely know what you will find from week to week.

My favorite thing at the farmers market isn't actually the vegetables most of the time, it's the sweets. Surprise huh? :) There's a vendor called Monuts Donuts that sells their donuts at farmer's markets and from a bicycle. I've only had one donut from there, a ginger donut with a green tea glaze, but I loved it and am excited to go back for more. Obviously, I don't get to the farmers market as much as I would like but that might be okay because otherwise I would be eating doughnuts all the time...

So, now that I've gone completely off topic we should probably get back to the grilled salad at hand.

Grilled Caesar Salad

Serves 2

Ingredients:

- vegetable oil, to brush grill

- 1 ¾ tablespoons nonfat plain Greek yogurt

- 1 tablespoon lemon juice, divided

- 1 ½ teaspoons low-fat mayonnaise

- 1 ½ teaspoons Dijon mustard, divided

- ½ teaspoon vegetarian Worcestershire sauce

- 1 ½ tablespoons grated Parmesan cheese

- 1 tablespoon olive oil

- 1 romaine heart, halved

- Parmesan curls, if desired

Directions:

1. Brush grill grates with oil, and preheat grill to medium.

2. Whisk together yogurt, 1 ½ teaspoons. lemon juice, mayonnaise, ½ tsp. mustard, and Worcestershire sauce in bowl. Stir in 1 ½ tablespoons Parmesan; season with pepper, set aside.

3. Whisk together olive oil, remaining 1 ½ teaspoons lemon juice, and remaining 1 tsp. mustard in separate bowl. Brush oil mixture over romaine halves. Grill 6 minutes, turning once, or until brown around edges. Transfer to platter.

4. Drizzle the romaine with the dressing. If desired, top with shaved Parmesan curls, serve immediately. 

Printable recipe

Adapted from Vegetarian Times

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's

· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?

· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 

· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's

· A Pinch of Joy - Busy Monday Link Party 

· House of Hepworth's - Hookin up with HoH 

· Cups by Kim - Sweet & Simple Sunday  

· Couponing & Cooking - Mealtime Monday 

· What's Cooking, Love? - Showcase Your Talent Thursday 

· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky

· Dwell on Joy - Dwell on Friday 

· Six Sister's Stuff - Strut Your Stuff Saturday

· Something Swanky: Desserts & Designs - Sweet Treats Thursday 

· A Slice of Southern - Southern Sundays 

· Me and My Sweets - My Sweet Party