Pan Grilled Caesar Salad (deconstructed)

Pan Grilled Caesar Salad (deconstructed) Ingredients

1/4 cup extra-virgin olive oil	1 ounce Anchovies - mashed (optional)
2 cloves garlic chopped	1/2 medium Lemon
1/4 teaspoon Black pepper - freshly ground	1 tablespoon Parmesan shaved
1/8 teaspoon Kosher salt	2 tablespoon Olive oil from can of oil packed anchovies
3 heads romaine lettuce hearts	2 tablespoons Flat parsley - or cilantro

Instructions for Pan Grilled Caesar Salad (deconstructed)

Heat grill pan over high heat.
For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.

Grill lettuce until slightly blackened (grill marks) and wilted. Transfer lettuce to a serving platter. Spread lightly with mashed anchovies if desired.

Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and garnish with parsley.

Adapted from recipe by: Chef Dave Lieberman

Each (1/2 head) serving contains an estimated:
Cals: 148, FatCals: 125, TotFat: 11g
SatFat: 1g, PolyFat: 1g, MonoFat: 9g
Chol: 5mg, Na: 260mg, K: 128mg
TotCarbs: 4g, Fiber: 1g, Sugars: 0g
NetCarbs: 3g, Protein: 3g


Main Ingredient: LettuceCuisine: American

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