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Smoky Grilled Avocado Caesar Salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
Servings
4
4
Cuisine Type
- american
Menu Part
- Salad
Main Ingredient
- Vegetables
Scott Anderson
Assistant Foodservice Director
Shepherd University Dining Services
Shepherdstown, W.Va.
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
Ingredients
Extra virgin olive oil or grapeseed oil, as needed
1 head romaine, rinsed, bottom removed and leaves cleaned
1 avocado, peeled, pitted and cut into quarters
2 slices red onion, sliced 1/4-in. thick
1 cup fresh croutons, toasted
1/2 cup shaved Romano cheese
4 oz. Caesar salad dressing
4 tsp. white balsamic vinegar
Salt and pepper, to taste
Steps
1. Heat grill to medium-high heat and brush grill grate with oil.
2. Brush romaine leaves lightly with oil, then place on grill, turning once. Remove when leaves have grill markings. Add avocado pieces and onion slices to grill for about 2 minutes, or until grill markings appear. Do not turn. Remove from grill.
3. Tear or cut romaine leaves into bite-size pieces and divide onto 4 plates. Separate grilled onion slices into rings and divide among plates. Add 1/4 avocado to each plate.
4. Top each salad with 2 tablespoons shaved Romano cheese, 1/4 cup fresh croutons and light drizzle of Caesar dressing.
5. Drizzle each plate with 1 teaspoon vinegar. Season to taste with salt and pepper.
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