Grilled Caesar Salad

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Grilled Caesar

Yield: 4-5

Author: Riley Shaia

Ingredients

Salad

• 2 cans cannellini beans, rinsed and drained
• 2 cups grape tomatoes, halved
• 4 Tbs chopped parsley
• 4 romaine hearts
• 1 large red onion, cut into slices

Dressing

• 1/4 olive oil
• 1/2 cup fresh lemon juice
• 2 tbsp Dijon mustard
• 4 cloves garlic, pressed
• 1 tsp salt
• 1 tsp coarse ground pepper

Instructions

Dressing

1. Combine all ingredients and shake well.

Salad

1. Combine beans, parsley, tomatoes and 6 tbs of dressing. Set aside.
2. Cut romaine hearts in half lengthwise keeping cores intact. Wash lettuce by rinsing under cold water without separating leaves. Shake out excess water and place cut side down to dry.
3. Baste lettuce and onion with dressing and grill onion and lettuce for 2-3 minutes on each side over medium heat.
4. To plate the salad, place romaine half on the plate and top with bean mixture and any additional dressing that is desired.

Notes

If you need less sodium feel free to reduce or eliminate miso and/or capers.

If you want more tanginess in the dressing, add more lemon juice or vinegar.

If you want more sweetness in the dressing, increase the amount of dates.