Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
All-Grilled Caesar 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
    All-Grilled Caesar
    Brown Rice Salad
    Chickpea Salad
    Crab Salad with Cantaloupe
    Creamy Avocado Cilantro Dressing
    London Broil
    Orzo Pasta Salad
    Roasted Pumpkin Salad with Cilantro, Lime & Green
    Sweet Beet Salad
    Tuscan Tuna Salad
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
All-Grilled Caesar Salad

I love making this salad on the grill. I grill the chicken, the crouton and the lettuce. It's so good, in fact, that I never even use dressing. Give it a try and let me know what you think.

1 head Romaine lettuce
1 breast chicken (2 filets), boneless & skinless
1/2 baguette, sliced 1/4" thin
olive oil
2 gloves garlic, minced
1 lemon, sliced in half
garlic salt
salt
black pepper
parmesan cheese

Start grill and heat over medium flame. Prepare the chicken by pounding flat so that they are of even thickness. Season chicken with salt, pepper and minced garlic.

Rub baguette slices with garlic and olive oil. Grill slices, turning once. Remove and reserve. Grill chicken breasts for 4-6 minutes each side, depending upon their size and thickness. Remove from grill, stack on a plate and let rest until ready for the plate-up.

Wash and trim head of Romaine. Shake and pat dry. Slice in half. Squeeze the juice from half of the lemon onto each half of lettuce making sure to drip the juice down in between the leaves. Rub the center with the lemon half, too, and sprinkle with garlic salt and fresh cracked black pepper. Sprinkle about 1/2 tablespoon of olive oil onto the flat side of each half.

Grill, flat-side down, for 2-3 minutes until edges wilt and the olive oil leaves some nice grill marks. Remove from flame.

To plate up, place each lettuce half on a plate. Slice the chicken into 1/2" chunks and arrange on and around lettuce. Rough chop the grilled bagette slices and sprinkle over lettuce. Shave the fresh parmesam over everything right before serving, as well as a fresh crack of black pepper.

Serve with your favorite dressing, if desired, but personally I don't think it needs it. Enjoy.

Serves 2.
Can be divvied up between four with each person getting a 1/4 head of lettuce.


Comments: Send us comments about this recipe steve@pulpkitchen.com