Lemony Grilled Caesar Salad
2
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
8
Difficulty
Easy
Why use a store-bought Caesar salad bagged mix when you can make your own lighter, tastier version at home? This from-scratch version really is worth the effort—the flavor is superb. We’ve opted for a mix of radicchio and endive here instead of the traditional romaine. A quick turn on the grill beautifully tenderizes the leaves, slightly charring them. It imparts a smoky flavor and mellows the characteristic bitterness of both the radicchio and endive. You can serve this salad as directed or coarsely chop the grilled heads of endive and radicchio and toss with the dressing to simplify serving and eating. To save time, you can add the capers straight from the jar rather than grilling them.
Ingredients
Reduced calorie mayonnaise
¼ cup(s)
Plain low fat Greek yogurt
¼ cup(s)
Water
2 Tbsp, warm
Fresh lemon juice
1 Tbsp, or vinegar
Olive oil
1 tsp
Jarred minced garlic
1 tsp
Black pepper
¼ tsp
Kosher salt
1 pinch(es)
Anchovy paste
1 tsp
Worcestershire sauce
1 tsp
Dijon mustard
½ tsp
Cooking spray
6 spray(s)
Endive
2 pound(s), (4 heads)
Radicchio
2 pound(s), Treviso variety (4 small heads)
Kosher salt
½ tsp
Black pepper
⅛ tsp
Capers
½ cup(s), rinsed and drained
Balsamic vinegar
2 tsp
Shredded parmesan cheese
½ cup(s), or shaved
Fresh parsley
¼ cup(s), minced
