Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing

Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing
Staff Writer
Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing
Roger Morris

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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4
Servings
210
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 heads mini romaine
  • 2 Tablespoons olive oil
  • Coarse kosher salt and pepper
  • ½ small clove garlic, finely minced
  • 2 Tablespoons 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.

Nutritional Facts

Total Fat
15g
21%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
25mg
8%
Carbohydrate, by difference
12g
9%
Protein
9g
20%
Vitamin A, RAE
105µg
15%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
308mg
31%
Choline, total
22mg
5%
Fiber, total dietary
1g
4%
Magnesium, Mg
16mg
5%
Phosphorus, P
496mg
71%
Selenium, Se
10µg
18%
Sodium, Na
808mg
54%
Water
80g
3%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.