Melany’s Guydlines - SSL compatible header code:
Grilled Romaine with Smoky Caesar Dressing

Grilled Romaine with Smoky Caesar Dressing

Grilled Romaine with Smoky Caesar Dressing – Crispy grilled romaine drizzled with a homemade smoky Caesar dressing totally elevates the traditional Caesar salad. Top with crumbled goat cheese and cornbread croutons and you have an instant winner.

Would you hate me if I told you that I really, really don’t like Caesar salads? At least that was the case until not too long ago. I’m sure you’ve had similar experiences where you order a meal at a restaurant that comes with a free salad. That salad always happens to be a Caesar salad with that egregiously thick Caesar dressing, deathly limp iceberg lettuce, and dry AF croutons. Those croutons make me want to cuss every time.

I avoid that salad at all costs but something came over me the other day. While out dining I ordered the Caesar salad as an entrée [GASP]. I must have been beside myself because to me, that is the unthinkable. I am a firm believer in NOT ordering salads at restaurants; I like to reserve my dollars for something that will stick to my stomach. Which is probably why I need to work out every damn day but that is another story we will discuss at a later date.

Watch This VIdeo Label

I can’t remember if I had worked out on that day or maybe just felt heavy but either way I decided to go against my NO SALAD rule and ordered the salad. To my surprise it was beyond delicious and I left inspired partly because of the dressing, which was Caesar with a hint of smoke in it. So it got me to thinking; this would make an amazing Labor Day salad if it were grilled. And not more than a week later I was plotting out the recipe.

The process of making my version, “Grilled Romaine with Smoky Caesar Dressing” is quite easy which you can see in the video above. I love salads with grilled vegetables because the grill imparts so much flavor. You can buy your own Caesar dressing if you are weirded out by sardines but I think the homemade version really makes a difference and tastes soooo much better. Believe me I wouldn’t steer you wrong.

Hopefully you love grilled romaine as much as I do because I charred the hell out of mine. Just look at it – so good!

I also had fun making my own croutons with leftover cornbread. I cheated a bit by doing them on the stovetop (saved me like 10 minutes). If you have some time you can always bake them in a sheet pan until brown like traditional croutons. – totally your choice

Finally you just layer everything on top of the grilled romaine. Oh man I forgot to mention that I used crumbled goat cheese because I’m addicted to it. So that’s going on top along with the smoky Caesar dressing and cornbread croutons. YUM! Take this salad to your Labor day party or keep it to yourself (I wouldn’t be mad if you added a nice grilled salmon fillet on top to make dinner proper) either way you win!

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label
Grilled Romaine with Smoky Caesar Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 4 heads romaine hearts, sliced lengthwise in 1/2
  • 1/2 cup crumbled goat cheese
  • Cornbread Croutons
  • 1 batch day-old cornbread (homemade or from a box mix)
  • Salt and pepper to taste
  • Italian seasoning to taste
  • Salt to taste
  • 3 tablespoons butter (+ more if needed)
  • Caesar Dressing
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard (I used “Grey Poupon” brand)
  • 4 anchovies, drained
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1/2 teaspoon hickory liquid smoke
  • 1/4 teaspoon Worchestshire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

    Caesar Dressing Preparation
  1. Combine mayo, Dijon mustard, anchovies, garlic, lemon, liquid smoke, Worcestershire sauce, salt, pepper and olive oil into a blender and blend until smooth.
  2. Cornbread Croutons Preparation
  3. Cut leftover or day-old cornbread into cubes, any size
  4. Melt butter on medium heat in large sauté pan, Add in in cornbread cubes and toss lightly to coat.
  5. Sprinkle with salt and Italian seasoning. Flip once and continue to cook until you see that both sides are toasted and brown.
  6. Grilled Romaine Preparation
  7. Preheat the grill
  8. Lightly and evenly coat romaine heads with cooking spray. Place the romaine cut-side down on the grill until grill marks appear, approximately 2 minutes. Repeat on opposite side. Remove romaine from the grill and season with salt and pepper.
  9. Salad Assembly
  10. Layer goat cheese, cornbread croutons and smoky Cesar dressing on top of grilled romaine and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/grilled-romaine-smoky-caesar-dressing/
LEAVE A COMMENT ABOUT THIS BLOG POST
Cucumber Mango Salad

Cucumber Mango Salad

Cucumber Mango Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 2

Cucumber Mango Salad

Cucumber Mango Salad - Sometimes you have to use what you have to make a quick bite and this salad here is a solution with leftover cucumber and mangoes.

Ingredients

  • 2 Mangos, cubed
  • 1 large cucumber, peeled and sliced
  • ¼ cup cilantro, finely chopped
  • ? cup red onion, thinly sliced
  • ? cup apple cider vinegar
  • ½ -1 teaspoon of Tajin Classico Seasoning (substitute detail below)
  • optional: add honey to taste

Instructions

  1. In a small bowl, toss the red onion in the apple cider vinegar until completely coated. Let the onions rest in the vinegar for at least 10 minutes
  2. In a large bowl, add chopped mango, cucumber and cilantro. Add in onions and vinegar when ready.
  3. Sprinkle Tajin seasoning over the salad and toss until completely mixed in.
  4. Note: if you don’t have Tajin I would substitute with a mix of 1 teaspoon of cayenne pepper, 1 teaspoon of lemon pepper, and 1 pinch of salt.
  5. Refrigerate and serve when ready.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/cucumber-mango-salad/

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Crispy Brussel Sprouts with Blackberry Reduction

Brussels sprouts have made a culinary resurgence in the last few years. You can’t go to a restaurant with out seeing brussels sprouts on the menu.  So I jumped on the bandwagon too. I love a good crispy brussels sprout and this recipe shows you how to achieve perfect char and crunch at home. Not to mention, the blackberry reduction is a sweet compliment just takes the dish to another level.

Crispy Brussel Sprouts with Blackberry Reduction

Prep Time: 30 minutes

Serving Size: 4

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction - This is a great addition to any many meal doing the fall season when brussels are in season.

Ingredients

  • 1½ lbs brussels sprouts, sliced
  • ¼ cup balsamic vinegar
  • ¼ cup fresh orange juice
  • ¼ cup water
  • 1 cup blackberries
  • 2½ tablespoons vegetable oil
  • 2 tablespoons of sugar
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • pinch of grated orange rind (optional)

Instructions

  1. Preheat oven 425 degrees and line baking sheet with aluminum foil.
  2. In a large bowl mix brussels sprouts with 1½ tablespoons of vegetable oil. Toss with you hands to make sure all the brussels sprouts are coated. Generously season the brussels sprouts with salt and pepper.
  3. In a large pan on medium high heat, pour in 1 tablespoon of vegetable oil, or enough to just barely coat the bottom of the pan. Wait for oil to get hot, then add in brussels sprouts. Brown the brussels sprouts for approximately 10 minutes continuously stirring (every 2 minutes or so) making sure that all the sides get a char. In the last minute add butter and toss so that all the brussels sprouts are coated with the butter.
  4. Pour sprouts on baking sheet. Sprinkle on fresh rosemary and put into the oven for 10-15 minutes.
  5. In a sauce pan, heat the blackberries, balsamic vinegar, orange juice, orange rind, sugar and water on high heat for five minutes, continuously stirring so that the berries start to break down. Reduce heat to soft boil and stir for another 4-5 minutes until mixture reaches a syrupy texture.
  6. Remove brussels from the oven and top or toss with blackberry reduction. Serve warm.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/crispy-brussel-sprouts-blackberry-reduction/

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Prep Time: 5 minutes

Serving Size: 4

Creamy Green Vinaigrette

Creamy Green Vinaigrette - I promise after you make this recipe you will not go back to another store bought salad dressing.

Ingredients

  • ¼ cup olive oil
  • ? cup packed parsley, chopped
  • ½ of large orange, juiced
  • 1 hard boiled egg yolk (discard egg white)
  • 1 tablespoon capers
  • 1 teaspoon dijon mustard (sugar-free)
  • 2 tablespoon apple cider vinegar
  • 1 shallot, minced
  • 1 teaspoon of garlic, minced
  • salt and pepper

Instructions

  1. Add all ingredients to a blender or food processor and blend until smooth. Continue to add salt and pepper to your taste
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/creamy-green-vinaigrette/

Summer Stone Fruit Salad

Summer Stone Fruit Salad

You know you are in the peak of summer when your local Wholefoods assigns 20% of their floor pad to stone fruit. Yesterday I walked into the devil’s den, aka the money sucker, aka taste test central, aka damn it they got me again, aka Whole Foods; and I am greeted by a beautifully vast display of stone fruit. I mean all you can eat peaches, plums, nectarines, apricots and pluots in different varieties. “LORD help me nooooowwwww,” the words I cried deep in my spirit knowing that I wasn’t going to be able to resist going ALL the way in. And by all the way in I mean, buying several of each.

It’s so funny to that I worked in retail, I know all the tips and tricks to catch the customers eyes and to drive sales but I still fall victim to ruse of a good display. Soooo, 10 lbs of stone fruit later I cheerfully bring you this delicious Summer Stone Fruit salad.

But what brings the dish home is the jalapeno and prosecco Vinaigrette … yes you heard that right, BOMB.com. I used the traditional olive oil base and blitzed in fresh jalapeno, lemon zest and mint, prosecco, honey and salt and pepper and it turned out to be a perfect addition to the salad.

Finally I topped the salad with feta, toasted pecans microgreens and a little bit more mint. Let me tell you when I took the first bite I knew that salad had no chance for survival.

Listen, don’t take my word for it, try it for yourself. This recipe is super easy to execute and is perfect for a summer bbq. You can use any combination of stone fruit. Let your creative juices run wild. And if you give it a try, make sure you tag your girl #meikoandthedish @meikoandthedish #teamgreedy.

Summer Stone Fruit Salad

Cook Time: 10 minutes

Serving Size: 3-4 servings

Summer Stone Fruit Salad

Summer Stone Fruit Salad - a blend of ripened juicy stone fruits like peaches, nectarines and drizzled in a jalapeno prosecco vinaigrette. Yum

Ingredients

  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ? cup mint
  • ? cup feta
  • jalapeno & prosecco vinaigrette

Instructions

  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, micro-greens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/summer-stone-fruit-salad/