We were at the beach with my husband's family this past week and his brother's wife suggested a grilled ceasar salad that Rachel Ray had made on her show. It was fabulous. Dressing was really yummy!!
1 small avocado, pitted
Juice of 2 lemons
2 teaspoons anchovy paste [or you can whole anchovies from small can since you are placing in food processor, adjust to taste]
2 cloves garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
1/4 cup grated Pecorino Romano cheese
Salt and ground black pepper
1/4 cup EVOO – Extra Virgin Olive Oil, divided
2 large romaine hearts, split in half through the core [do not slice off core, slicing throught the core allows the leaves to remain together while cooking]
Nonstick cooking spray
Yields: 4 servings
Preheat grill or grill pan to medium-high.
In the bowl of a food processor, combine the avocado, lemon juice, anchovy paste, garlic, Worcestershire, cheese, salt and lots of pepper. Pulse the machine to chop everything up then leave it on and stream about 1/4 cup EVOO into the mixture until a thick dressing forms. Reserve. [ We had way more dressing than needed, in fact, used two more heads the next night and still had plenty of dressing]
Pat the romaine hearts dry, spray the cut sides and grill, cut side-down, until marked, about 2 minutes. [we found that on our grill it took longer for the romaine hearts to cook to get grill marks and some wilting, more like 5-8 minutes] Serve the grilled romaine topped with the Caesar-cado dressing.