Smoky Grilled Caesar Salad with California Avocado
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Credit: Scott Anderson, Chef, Shepherd University, Shepherdstown, W.Va.
The National Culinary Review, July/August 2013
From the Chef
“Courtesy of the California Avocado Commission”
Extra virgin olive oil or grapeseed oil, as needed
1 head romaine lettuce, rinsed, bottom removed, leaves cleaned
1 large (8 oz.) fresh California avocado, peeled, pitted, cut in quarters
2 slices red onion, sliced ¼-inch thick
½ cup shaved Romano cheese
1 cup fresh croutons, toasted
4 oz. Caesar salad dressing
4 t. white balsamic vinegar
Salt and pepper to taste
Method: Heat grill to medium-high heat; brush grill grate with oil. Brush romaine leaves lightly with oil. Place on grill, turning once. Remove when leaves have grill markings. Add avocado pieces and onion slices to grill for about 2 minutes, or until grill markings appear. Do not turn. Remove. Tear or cut romaine leaves into bite-size pieces; divide among four plates. Separate grilled onion slices into rings; divide among four plates. Add ¼ avocado to each plate. Top each salad with 2 T. Romano cheese, ¼ cup croutons and light drizzle Caesar dressing. Drizzle each plate with 1 t. white balsamic vinegar. Season to taste with salt and pepper.
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