Today's recipe is for a twist on a Caesar salad, that uses a cast iron skillet to make a grilled Romaine salad with garlic, lemon, olive oil and Parmesan cheese. Instead of the typical anchovies in a Caesar salad dressing, this will have sundried tomatoes, capers and black olives.
Ingredients (for 2 salads:
1 large heart of Romaine
1 garlic clove
1 - 2 Tbs of lemon juice
Pitted Kalamata olives
Grated Parmesan cheese
Serve with: Sliced bread, olive oil
Begin with the olive oil-sauteed bread. Add a generous splash of olive oil to a medium-hot cast iron skillet and brown up the sliced bread on both sides. Add a little more oil if you need to after flipping the bread and then, once it's nicely browned on both sides, take it out of the pan.
Cut the heart of Romaine in half lengthwise and then add another splash of olive oil to the pan and add the Romaine cut side down.
Once the first side has browned up nicely, flip it over and continue to cook it to heat it through and then take that out of the pan as well.
At this point, turn the heat off on the skillet, and after a minute add another generous splash of olive oil. Add the minced garlic clove, cook it along for a minute and then squeeze the lemon juice onto it.
Divide the lettuce and bread up on two plates and spoon the dressing over the top of the lettuce. Sprinkle on some capers, sundried tomatoes and sliced, pitted Kalamata olives and finish with grated Parmesan cheese.