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
609
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.

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.

Nutritional Facts

Total Fat
38g
59%
Sugar
16g
N/A
Saturated Fat
11g
57%
Cholesterol
66mg
22%
Protein
28g
56%
Carbs
52g
17%
Vitamin A
5629µg
100%
Vitamin B12
0.2µg
3.6%
Vitamin B6
1mg
55%
Vitamin C
58mg
96%
Vitamin D
0.4µg
0.1%
Vitamin E
7mg
34%
Vitamin K
1296µg
100%
Calcium
527mg
53%
Fiber
28g
100%
Folate (food)
1720µg
N/A
Folate equivalent (total)
1731µg
100%
Folic acid
7µg
N/A
Iron
14mg
79%
Magnesium
197mg
49%
Monounsaturated
11g
N/A
Niacin (B3)
5mg
23%
Phosphorus
553mg
79%
Polyunsaturated
13g
N/A
Potassium
3219mg
92%
Riboflavin (B2)
1mg
67%
Sodium
3176mg
100%
Thiamin (B1)
1mg
67%
Zinc
4mg
24%