Category: Salad

Grilled Caesar Salad

Hungry 4 More is throwing the 1st Annual H4M Cookout at the end of the week and I needed a grilled vegetarian dish to serve. I decided on Grilled Caesar Salad. Inevitably the first question everyone asked me was, “How do you grill a salad?” This dish can be prepared in both a vegetarian and non-vegetarian style.

Serves: 6

Ingredients:

  • 3 Hearts of Romaine Lettuce
  • 1 Tablespoon fresh ground pepper plus additional for grilling
  • 1 Tablespoon Kosher Salt (optional, see below) plus additional for grilling
  • 4-6 cloves of garlic
  • 3/4 cup Extra Virgin Olive Oil plus additional for grilling
  • One of:
    • 1 1/2 tablespoon of Anchovy paste (Non-vegetarian)
    • 2 tablespoons of Dijon or spicy mustard (Vegetarian)

Directions:

Dressing

In blender, add, 1 Tablespoon of pepper, garlic and 3/4 cup olive oil. If serving vegetarian, add Dijon and 1 tablespoon salt. If serving non-vegetarian add 1 1/2 tablespoon Anchovy paste. Blend until well blended and mixed.

Lettuce

Romaine lettuce prepared for grilling

Romaine lettuce prepared for grilling

Preheat grill to 350-375 degrees. Cut each Romaine heart in half lengthwise. Drizzle olive oil and dust exposed inner sides with salt and pepper. Grill exposed side down for 2 1/2 to 3 minutes. Turn and cook another 2 1/2 to 3 minutes. Remove and with each heart, remove steam, and cut into 1 1/2 to 2 inch segments and plate to a salad bowl. Pour and mix dressing to taste.

Grilled Caesar Salad

Grilled Caesar Salad

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Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.

Ingredients:

2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese

Directions:

For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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