Friends, we are closing in quickly on my favorite time of year. I live in Memphis, TN, so sometimes it takes Fall a while to really settle in. I say that on an overcast, cloudy, chilly day – but yesterday, it was like 90 degrees.
I am one of the many who love me some Fall. And I’m not even a huge fan of the pumpkin spice craze. I say bring on the football, the foliage and the fire pits. I love the colors. I love the smells. And of course…the clothes.
However, before we get deep into sweater weather – there’s a glorious few weeks that I can squeeze in some good quality grilling time without feeling like I’m about to pass out from the heat. So before you consume too many Pumpkin Spice Lattes and bundle up in your scarves and furry boots, let’s enjoy this mild-tempered Mother Nature before she buries us in my least favorite task of raking leaves…
A few years ago, at a local establishment here in Memphis, the husband and I ordered a salad to start off our meal. It was not just a salad. It was a life-changing salad. Why? It kind of tasted like a cheeseburger…bizarre, right? No – it was just grilled! So obviously, I had to try this on my own. I’m not one to turn on a grill for 5 minutes of work, but I’d probably do it just for this salad. I made a simple Caesar-like dressing (embrace the Worcestershire sauce, it has anchovies in it so it gives that salty flavor – but you can always add the real deal!) and sprinkled shredded Parmesan on top. Give it a try and let me know what you think!
Grilled Caesar(ish) Salad (Serves 2 / 3 WW Points per serving)
1 head romaine lettuce (if you can just by hearts of romaine, it will save you a few steps)
2 tsp. olive oil
1 1/2 tsp. lemon juice
1 1/2 tsp. fat-free mayonnaise
1 tsp. Worcestershire sauce
Dash of garlic salt
1/8 tsp. minced garlic
1/8 tsp. fresh cracked black pepper
1 Tbsp. shredded Parmesan cheese
Begin by removing the outer first layer of leaves from the lettuce – they tend to wilt. You can set aside as a garnish for a main course, or use for a different salad. Also chop off about the top 2 inches from the lettuce so it fits on your plate when it’s done. Slice down the middle, leaving the root intact.
Heat your grill to medium-high.
Whisk together olive oil, Worcestershire, lemon juice, garlic salt, garlic, mayo and black pepper. Refrigerate until ready to use.
Spray both sides of your lettuce with non-stick spray and place directly on your grill. After 3-4 minutes, when you have some good char marks, flip and cook another 3-4 minutes.
Plate immediately and drizzle with dressing. Sprinkle each half with 1/2 Tbsp. Parmesan cheese and serve.
Such a simple dish that definitely adds a “wow” factor to any meal!
Hope y’all have a great weekend!