Roasted Caesar Salad

  • Date October 03, 2013
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I realized when I created this recipe that I am a contradiction of myself. I LOVE salad, I love all my food together in giant bowls. Cabbage bowls, stirfry, kelp noodle anything. But I hate casseroles? And I also love my food separated and not touching. I have come close to buying one of those dinner plates that physically separates your food. I wonder what its like living with me? That being said, Caesar salad always frustrates me as I don't like it all mashed up together and I hate it when my croutons go soggy. And don't get me started on soggy romaine lettuce.

Since I am on a roasting kick and I always get bummed when I turn on my BBQ to just cook up two chicken breasts, why not roast your lettuce for the salad as well? And then this is where you end up being creative. Why not roast an artichoke as well? You end up with a deliciously roasted Caesar salad that is visually attractive, tasty and a great "salad as a meal" alternative.


Ingredients:

Makes 2 servings, 400 calories per serving

Salad:

  • 1 Head of Romaine Lettuce
  • 2 Chicken Breasts (approximately 500 grams)
  • Croutons, 20
  • Shaved parmasen cheese, 2 - 4 tbls
  • Artichoke (1 large)
  • Green Onion, to garnish

Dressing:

I always struggle to find the balance between the creamy dressings and the oil based caesar dressings. The last time I tried to make one with sardines it was just a big mess. So this is my newest dressing creation. It is easy and basically glams up a simple store bought caesar dressing. You can whip this together 5 minutes before dinner using your basic bottle of caesar dressing as the base!

  • Creamy Ceasear, light, 4 tbls
  • Horseradish, extra hot, 1 tsp
  • Fresh lemon juice
  • Worchetshire, 1 tbls
  • Garlic, minced, 1 tbls
  • Pepper, to taste
  • Dijon mustard, 1 tsp

Directions:

  • Make your dressing and let sit in the fridge (makes it even creamier!)
  • Cut your artichokes in half and scoop out the "artichoke fur". Boil water and steam the artichokes upside down until they are almost tender



  • Spice or season your artichokes (I used a simple seasoning salt)
  • Cut your romaine lettuce in half or quarters (depending on what size salad and how many servings you are creating) and season those as well
  • Get your chicken ready for the BBQ
  • Send your husband outside with all of this food and tell him to BBQ everything to perfection. I got a strange look when I handed him the romaine lettuce, but he knows not to argue. 


Plating:

The hardest part! My husband comes in from outside with a beautiful plate of BBQ chicken, romaine lettuce, artichokes and even hot croutons we put in tinfoil. He is hungry. He wants to it right now. He doesn't care that I want my food to look good on the plate. But why not take your time and get some enjoyment? Thrown down the romaine, add the dressing, croutons, put your chicken on the side, add an artichoke. Grab a glass of wine and throw on some music. You have managed to get your husband to eat a salad for dinner and he doesn't even realize it.




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