Grilled Caesar Salad

grilled caesar salad
Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

Lightly grilling hearts of romaine lettuce adds a smoky element to this Caesar salad with slices of Prosciutto di Parma and shaved Parmigiano-Reggiano cheese.

Ingredients

4 oz. Prosciutto di Parma, sliced thin (8 slices)
2 romaine lettuce hearts, halved lengthwise
1⁄2 cup olive oil
1⁄4 cup white wine vinegar
1 tsp. minced fresh garlic
1⁄2 tsp. salt
1⁄2 tsp. ground pepper
1 cup shaved Parmigiano-Reggiano
Parmesan crostini, optional
 

Steps

1. Cut 6 prosciutto slices into thin ribbons. Cut remaining 2 slices in half; set aside.

2. Heat a nonstick grill pan over med.-high heat.

3. Combine olive oil, vinegar, garlic, salt, and pepper in a small bowl; brush on both sides of romaine.

4. Place each romaine heart half, cut-side down, on grill pan. Grill on both sides for 1-2 min., or until slightly wilted and grill marks appear on the bottom.

5. Serve immediately, topped with prosciutto strips and Parmigiano-Reggiano
shavings. Garnish with remaining prosciutto slices, formed into rosettes, and crostini.
 

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources