I order Caesar Salads just about every chance I get. There are two places that I especially love their Caesars. Both are very different renditions of the traditional favorite salad, but both are so stinking good!! I love them, and I crave them, and I can’t wait to taste either one some day soon. The first favorite is from a cute little restaurant on the Big Island. It’s called Cafe Pesto. Great food there. Yummy calzones, and pizzas, and their Bleu Caesar is the BEST!! A heaping plate of Romaine lettuce chopped up perfectly, drizzled with a homemade Caesar dressing, and then topped with Bleu Cheese. (And of course a beautiful little edible flower garnish.) Delish!! It’s heaven in Paradise.
My other favorite Caesar Salad is at the Elements restaurant here in Logan, UT. It perfect. Long perfect leaves of Romaine hearts with just the right amount of homemade dressing. It’s topped with homemade croutons, grape tomatoes, and Parmesan Cheese. Again- another taste of loveliness:) I will admit I’m smitten with a good Caesar.
Last weekend the fam spent a few days in beautiful Sun Valley ID. The weather was……….so dang COLD, but I will admit it was colder at home. One night out we ate at Rocky Mountain Pizza and Jed had their Hearts on Fire Salad. It was dang good! I’ve never dreamed of roasting or grilling lettuce, but it worked. So tonight that’s what the Clawson’s are having for dinner. A Roasted Romaine and Chicken Caesar Salad. The salad comes together quite easily. Lettuce only takes about 5-7 minutes to roast so have everything ready before you put the lettuce in. You can use whatever chicken you have. A rotisserie chicken would be great, or I just grilled some chicken bosoms and put a little teriyaki sauce. What ever you’ve got will work. A easy homemade dressing and some cheese of choice and dinner is done. Good luck and don’t let cooked lettuce scare you:)
Roasted Romaine and Chicken Caesar Salad
recipe slightly adapted from this recipe at Food.com
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
2 romaine lettuce hearts
Grilled chicken breast or left over rotisserie chicken
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
Preheat oven to 425′ F
Cut romaine hearts in half length-wise and leave end in tact so each half holds together. Place on a cookie sheet and set in preheated oven. It will only take about 5-7 minutes. You want some browned leaves.
Take lettuce out of oven and top with the chicken, dressing, Parmesan cheese, and crushed croutons. Delish!