Brown Butter Parmesan Grilled Caesar Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Modern American
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Grilled romaine sounds weird until you try it: a minute or two over high heat wilts the outer leaves and gives them a smoky char, while the heart stays cool and crisp underneath. That contrast is the whole point of this salad. We season the romaine straight on the grill with our Brown Butter Parmesan blend, then pile it high with crispy bacon, garlicky toasted panko, shaved Parmesan, and a good squeeze of lemon to cut through the richness. It's a Caesar salad for people who think salad is boring. Serve it as a starter, a side for grilled meats, or make it the main event with some grilled chicken or shrimp on top.
Author: Chef Ryan Wiebe
Ingredients
-
1 romaine heart
-
Your favorite Caesar dressing (homemade or store bought), as needed
-
4 pieces of bacon
-
2 tbsp Spiceology’s Brown Butter Parmesan blend, divided
-
1/2 cup panko bread crumbs
-
2 tbsp fried garlic (optional) or 1 tbsp garlic powder
-
Fresh Parmesan, as needed
-
Olive oil, as needed
-
1/2 lemon, for juicing
Directions
Heat your BBQ to high heat.
Slice the romaine heart in half lengthwise, keeping the core intact. Drizzle the cut sides with olive oil and sprinkle with 1 tbsp of Brown Butter Parmesan.
In a small frying pan, combine the panko, fried garlic or garlic powder, 2 tbsp olive oil, and 1/2 tbsp Brown Butter Parmesan. Toast over medium heat, stirring frequently to prevent burning, until the panko is golden brown, about 3–4 minutes. Remove from heat.
Slice the bacon into bite-sized pieces. Cook in a skillet over medium heat, stirring occasionally, for 5–7 minutes until crispy. Transfer to a paper towel-lined plate to drain.
Place the romaine halves cut-side down on the hot grill. Cook for 1–2 minutes until grill marks form, then flip and cook for another minute.
Place the romaine on a plate and top with Caesar dressing, the remaining 1/2 tbsp Brown Butter Parmesan, the toasted garlic panko, and the crispy bacon. Shave fresh Parmesan over the top with a peeler and finish with a squeeze of lemon.
