This recipe was created by the amazing Emily Lycopolus!
Macadamia Grilled Cesar Salad
Rated 5.0 stars by 1 users
Category
Appetizers, Salads
Cuisine
Salad
Servings
4
It likely sounds silly to grill lettuce, although it creates the most delicious deep caramelized and
light smoky flavour in the salad. When paired with rich and complex Macadamia Butter dressing
the flavour is so delicious, this dish is anything but an expected Cesar salad. Topped with fluffy
grated parmesan cheese and crunchy fried capers and roasted macadamia nuts, the bright garlic
and lemon dressing is mellowed with Macadamia Butter, making a perfect match. Easily doubled
or tripled, this dressing alone will become a new everyday staple.
Author:
Ingredients
-
¼ cup macadamia nuts
-
2 Tbsp fresh capers
-
2 tsp olive oil
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Romaine lettuce, 2 small or 1 large head
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¾ cup freshly grated parmesan cheese
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1 clove garlic
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¼ cup extra virgin olive oil
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2 Tbsp Macadamia Butter
-
1 Tbsp lemon juice
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2 tsp creamy Dijon mustard
-
1 tsp Worcestershire sauce
Salad
Dressing
Directions
Oil a grill and preheat to high.
Place the macadamia nuts in a saucepan over medium heat. Dry toast the nuts, stirring consistently, until they are evenly golden brown, about 5 minutes. Remove from heat and transfer the nuts to a cutting board. Allow to cool slightly and roughly chop. While the nuts are cooling, add the capers to the pan with the olive oil and fry over medium high heat, shaking the pan often so they don’t stick, they will crisp up and the buds will start to open, about 3 minutes. Remove from heat, transfer to a small dish and set aside.
Slice the head of lettuce in half lengthwise, exposing the inner core of the lettuce. Rinse the lettuce and any torn or damaged outer leaves. Place the lettuce cut side down on the hot grill and lower the heat to medium low. Grill for 3 minutes and remove. Slice the pieces of lettuce into thick, chucky slices, removing the corn of the head. Toss into a large serving bowl.
To make the dressing. Grate or finely mince the garlic clove and add to a small mixing bowl along with the remaining dressing ingredients. Whisk together. Pour half the dressing over the lettuce. Using your hands, massage the dressing into the lettuce and toss evenly to coat. Top the salad with the chopped macadamia nuts, fried capers and parmesan cheese. Drizzle with remaining dressing or serve on the side.
Recipe Note
Once the salad is assembled it is best enjoyed the day it’s made. The dressing will store in an
airtight container in the fridge for up to one week.
