Grilled Mini Romaine Heads With Goat Cheese Caesar Dressing

4 from 1 ratings

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. Click Here to See More Caesar Salad Recipes

Servings

servings

Ingredients

8 heads mini romaine
2 tablespoon olive oil
coarse kosher salt and pepper
½ small clove garlic, finely minced
2 tablespoon 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.