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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

grilled caesar pointers

JohnMcJohnMc Posts: 74
edited July 2012 in Salads and Dressings
I did a search and found lots of pictures of great looking grilled caesar salads but not much in the way of how to do it.  Thought I'd try it out.  Anything I should do other than throwing the romaine on a hot grill and hoping I don't cremate it?

Comments

  • LoggerLogger Posts: 228
    I don't cook my romaine.  Just the chicken.  I make my own dressing from scratch each time (has to be in an unfinished wooden bowl) then, when the chicken is done, cut it up to bite sized pieces and put on the salad.  Then add the croutons and Parmesan cheese.
    I went to www.foodnetwork.com and they say to grill the romaine leaves (not cut up) for 1-2 min per side.


    OKC area  XL - Medium
  • reh111reh111 Posts: 145
    I throw them on the grill, cut side down, with nothing on them for a few minutes - flip them over, brush on dressing and parmesan and leave for a few more - lets the cheese melt - I just do it at whatever temperature I've cooked whatever else I'm cooking - don't need to leave them on too long - just long enough for the leaves to start wilting and some grill marks to appear
  • JohnMcJohnMc Posts: 74
    Thanks, I'll give it a try tomorrow and let you know if I was successful.  Had a great cook tonight although I realize I must have screwed up on trying to post pictures of it.  However did manage to keep my reputation as world's greatest martini maker and seriously tore up a bottle of high end sipping rum that a client gifted me with.
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