Grilled Caesar Salad with Fire Roasted Edamame
Grilled Caesar salad may seem a bit odd, but this dish is sure to wow your friends and it couldn't be easier! Making the salad dressing from scratch helps to cut calories without sacrificing flavor. And, by adding the fire-roasted edamame (our Hy-Vee dietitian pick of the month) on top, you can transform this salad into a meal.
Servings and Ingredients
|2 canned anchovy fillets|
|2 garlic cloves, peeled and chopped|
|Juice of 2 lemons|
|1 tsp. Hy-Vee Dijon mustard|
|½ tsp. freshly ground black pepper|
|¼ tsp. salt|
|1 pasteurized large egg yolk|
|¼ c. Hy-Vee Select extra-virgin olive oil|
|3 romaine lettuce hearts, cut in half lengthwise|
|⅓ c. shaved Parmigiano-Reggiano cheese, divided|
|1 ½ c. Hy-Vee fire-roasted edamame blend (available in your Hy-Vee kitchen salad case), divided|
- Preheat grill to high.
- Pat anchovy fillets dry with a paper towel. Combine garlic cloves, anchovy fillets, lemon juice, mustard, pepper, salt and egg yolk in a blender; process until smooth. With blender running, add oil, 1 tablespoon at a time; process until smooth.
- Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing and tossing gently to coat.
- Sprinkle each serving with 1-1/2 teaspoons Parmigiano-Reggiano and 1/4 cup fire-roasted edamame blend.
136 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 36mg
- Sodium: 159mg
- Total Carbohydrates: 7g
- Protein: 8g