Lemony Grilled Caesar Salad
2
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
A quick turn on the grill beautifully tenderizes lettuce.
Ingredients
Light mayonnaise
¼ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Water
2 tbsp(s), warm
Fresh lemon juice
1 tbsp(s)
Extra virgin olive oil
1 tsp(s)
Minced garlic
1 tsp(s)
Black pepper
¼ tsp(s)
Kosher salt
1 pinch(es)
Anchovy paste
1 tsp(s)
Worcestershire sauce
1 tsp(s)
Dijon mustard
½ tsp(s)
Cooking spray
6 spray(s)
Endive
2 pound(s), (4 heads)
Uncooked radicchio
2 pound(s), Treviso variety (4 small heads)
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Capers
½ cup(s), rinsed and drained
Balsamic vinegar
2 tsp(s)
Shredded parmesan cheese
½ cup(s)
Fresh parsley
¼ cup(s), minced
Instructions
1
Whisk together mayonnaise through mustard in a small bowl or process in a small food processor; set aside.
2
Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat.
3
Remove any damaged outer leaves from endive and radicchio; cut each in half lengthwise through core. Coat cut surfaces of endive and radicchio with cooking spray; season with salt and pepper.
4
Place capers in a small baking pan; coat with cooking spray. Place pan directly on grill; cook capers, stirring occasionally, until capers are lightly browned and crispy, 5-10 minutes.
5
Add endive and radicchio to grill, cut sides down; cook until lightly charred, 2-3 minutes. Flip and grill until slightly softened, 1-2 minutes. Remove from grill; brush cut sides with balsamic vinegar.
6
To serve, place 1 endive half and 1 radicchio half on a serving plate; drizzle with 1 Tbsp dressing, 1 Tbsp Parmesan, 1 Tbsp capers and 1/2 Tbsp parsley.
7
Serving size: 1 salad
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