I know what you’re thinking. How can you grill a salad?
Okay mis amigos, maybe you’re not thinking that, but let’s face it: grilling and salad may not usually star together. (Can I say that unusual is the new usual?)
I also know that many of you, like me, are big barbecue fans. Additionally, many of you have told me that you’re looking to mix things up a bit, and add some spark, variety, or maybe just some different elements to your entertaining repertoire.
This version of the Grilled Caesar Salad originally hails from Latin Grill, by Rafael Palomino with Arlen Gargagliano (photos by Dan Goldberg, published in 2010 by Chronicle Books). And before I go any further, I have to tell you that I’m a huge fan of the “traditional” Caesar salad. In fact, and here comes my confession, when we were working on this book, I was initially a bit skeptical about the whole grilling lettuce-and-avocado thing would work out. But, my friends, one bite of this Grilled Caesar Salad taught me that even barbecue “boundaries” can be flexible. Ah, yes…once again I have to say, “play with your food!” And, of course, ¡Buen provecho! Enjoy!
Grilling makes most better! You may not have imagined grilling avocado before–but this salad will convince you that even in grilling, the sky’s the limit!
- 1 head romaine lettuce, leaves rinsed and diced, tops and bottoms removed
- Olive oil
- 1/2 cup shaved Parmesan cheese
- 1 pinch coarse salt
- 2 teaspoons white balsamic vinegar
- 1 medium-ripe avocado,peeled, seeded and sliced into eighths (note: if it’s too ripe it won’t hold up to grilling)
- Light a fire in a charcoal or gas grill.
- Separate the romaine lettuce leaves, and place them in a bowl.
- Brush just a bit of the oil on the leaves to lightly coat them for the grill.
- Repeat the process with the avocado
- Cut the lettuce into bite-size chunks and place them in a bowl.
- Add the Parmesan cheese, salt, and vinegar and toss.
- Add the avocado and serve immediately.