Grilled Caesar Salad

rē•spin on a classic.

By: Dr. Limor Goren, founder of kyoord
Grilled Caesar Salad

When it comes to cooking in the summer, our backyard becomes the kitchen, and just about everything is cooked on the grill. And yes, that includes the salad. So if you haven’t tried grilling crisp, crunchy romaine now’s your chance to make up for a lost time. Grilling romaine creates a wonderfully caramelized, smoky flavor that contrasts beautifully with its cool, crispy heart.

Make it even better with my (insanely easy + delicious) go-to Caesar dressing, which comes together in less than 5 minutes. You’ll never go back to buying packaged dressing at the supermarket once you try your hand at this recipe. So now prepare to rē•spin your palate!

Ingredients:

Grilled Romaine

  • Two heads of fresh romaine lettuce, sliced vertically in half
  • 3 tbsp Kyoord High-phenolic Olive Oil
  • sea salt, to taste
  • cracked black peppercorn to taste
  • One lemon, cut in half
  • 2 ounces of parmesan or pecorino cheese, finely shaved

Limor’s High-phenolic Caesar Dressing

  • One large egg yolk
  • 1/2 tsp minced garlic
  • 2 tsp of anchovy paste (or three filets, minced)
  • 1 tsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp salt + fresh ground pepper to taste
  • 3/4 cup of Kyoord High-phenolic Olive Oil
  • 1/2 cup of parmesan cheese, finely shredded

Method of Preparation: 

Limor’s High-phenolic Caesar Dressing

  1. Add all ingredients except the olive oil and parmesan to a medium mixing bowl or food processor. Blend using a large whisk or pulse to combine.
  2. Slowly stream the olive oil into the mixture, about 1-2 tbsp at a time, and continue to whisk or pulse until smooth and combined.
  3. Fold the grated cheese, and adjust the salt and pepper to taste.

Grilled Romaine

  1. Heat the grill to the medium-high setting, being sure grates are clean.
  2. Using a pastry brush or your hands, generously coat the romaine halves with olive oil, and sprinkle each half with salt and pepper.
  3. Place each half on the grill, and cut side down. Evenly press the halves onto the grates with tongs to ensure the romaine spears. Grill for 3-4 minutes.
  4. Flip the halves over and grill for 2-3 additional minutes.
  5. Remove from the grill and serve with a squeeze of fresh lemon, flaky salt, and cracked pepper, and top with Limor’s High-phenolic Cesar Dressing and the shaved cheese.

Recipe Note

  • Anchovies can be subbed with an additional tsp of Worcestershire sauce
  • Worcestershire sauce can be subbed with an extra tsp of anchovy paste/ minced filet. 
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