Friday sides: Grilled caesar salad and tomatoes

4:57 PM, Jun 11, 2010   |    comments
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GOLDEN VALLEY, MINN -- Chef Stu Glock stopped by the KARE 11 backyard and made a delicious grilled caesar salad with tomatoes. The recipe follows below.

Just in time for Father's Day, Warners' Stellian will host a BBQ Expo on Saturday, June 12 and Sunday, June 13 at five of its
metro locations. Outdoor cooking experts will fire up the latest gas, charcoal and smoker grills to prepare everything from smoked sirloins and pizzas to even
desserts during grilling demonstrations on both days.

This tasty event is free and open to the public.

Recipes taken from "The Big Green Egg Cookbook"

Grill-Roasted Tomatoes

Grilling or slow-roasting a tomato intensifies the tomato's flavor. Roma tomatoes are used in this recipe, but you can grill any variety of tomato in this manner-just adjust your grilling time according to the size of the tomato. Grilled tomatoes can be served as a side or used in sandwiches, sauces or salads.

2 pounds Roma tomatoes
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
? teaspoon freshly ground black pepper

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid. Preheat the EGG to 400 ? F.

Cut the tomatoes in half lengthwise, through the stem end. Place the tomatoes, olive oil, salt and black pepper in a medium bowl and toss to coat.

Using tongs, place the tomatoes on the Grid, cut side down. Close the lid to the EGG and cook for 2 minutes. Turn the tomatoes over, close the lid of the EGG and continue cooking until the skin starts to peel away from the flesh of the tomato.

Remove the tomatoes from the EGG, transfer to a plate and allow to cool.

Serves 6

Grilled Caesar Salad

Lightly grilled romaine is used in a Caesar salad made with traditional dressing. This recipe is purported to have been created in Mexico by a chef named by Caesar Cardini. Anchovies are included, though they are not thought to have been part of the original recipe. Even though this recipe is a departure from the original, there is no doubt that Caesar would have loved this version!

2 heads romaine lettuce, cut in half lengthwise
1 tablespoon extra-virgin olive oil
¼ cup grated Parmingiano-Reggiano cheese (1 ounce)

2 egg yolks
2 cloves garlic
3 anchovy filets
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
½ cup grated Parmigiano-Reggiano cheese (2 ounces)
¼ cup freshly squeezed lemon juice (1 to 2 lemons)
½ teaspoon Worcestershire
¼ teaspoon Tabasco sauce
Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter
4 cloves garlic, crushed
2 cups ½ inch cubes ciabatta
Kosher salt and freshly ground black pepper

Equipment: Cast Iron Grid, perforated grill pan
Set the EGG for direct cooking with the Cast Iron Grid and perforated grill pan.
Preheat the EGG to 400? F.

To make the dressing, place the egg yolks, garlic, anchovies, and mustard in the bowl of a food processor fitted with a steel blade. Pulse for 10 seconds. Slowly add the olive oil in a steady stream. Add the cheese, lemon juice, Worcestershire sauce and Tabasco sauce, Season with salt and pepper and pulse until combined. Refrigerate.

To make the croutons, melt the butter in a small saucepan on the stovetop, add the garlic, and cook over low heat for 10 minutes, making sure not to let the butter brown. Strain the butter into a small bowl. Add the bread cubes, season with salt and pepper, and toss together. Place the bread the perforated grill pan and grill for 2 to 3 minutes, turning constantly, until toasted light brown on all sides. Using barbecue mitts, remove the grill pan from the Grid and allow the croutons to cool.

Brush the inside of each lettuce half with olive oil. Place the lettuce on the Grid, cut side down. Close the lid of the EGG and grill for 1 minute, or until lightly browned. Remove and let cool.

To assemble, place a lettuce half on each plate, grilled side up. Pour the desired amount of dressing over the lettuce and top with croutons and cheese. Serve immediately.
Serves 4


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