Grilled Caesar salads are popping up on fancy restaurant menus everywhere, but they’re not difficult to make at home. A light grilling enhances the flavor of the romaine lettuce while the toppings create a nice contrast. By grilling half a head of romaine, the salad body stays intact well and makes for a beautiful presentation. This recipe takes on a Southwestern flavor with cotija cheese, cilantro and chipotle ranch.
Serves: 4
Difficulty: Easy
Prep time: 10 minutes
Total time: 15 minutes
Ingredients:
- 2 heads of Romaine, halved longways
- 2 Tbsp. vegetable or canola oil
- 2 Roma tomatoes, diced
- 1 ear corn
- 1/3 cup crispy tortilla strips
- ¼ cup cotija cheese
- 2 Tbsp. cilantro, chopped
- Chipotle ranch
Instructions:
- Preheat the grill over medium-high heat.
- Use a food brush to brush oil all over the halved romaine and ear of corn.
- Add corn to the grill, turning every couple of minutes. Place the romaine face down, without moving it, for about 3 minutes. Turn, then grill on the other side. The corn may take longer to grill. Using a knife, cut the corn off the corn.
- Place the grilled half head of romaine in a bowl. Top with diced Roma tomatoes, grilled corn, crispy tortilla strips, cotija cheese, cilantro and a drizzle of chipotle ranch.
- Enjoy immediately after assembly.
Focusing on prevention like healthy eating and exercise can lead to lower health care costs and more affordable insurance for all. Learn about Blue Cross Blue Shield of Michigan’s (BCBSM) commitment to affordability here.
Shanthi Appelo is a registered dietitian and health and wellness spokesperson at BCBSM. For more health and wellness information, visit ahealthiermichigan.org.
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