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.
- 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
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.