Entrées
Seared Turkey Steak with Chef Vo
Classic Caesar Salad
1
plate
Serving Size
15
mins.
Prep Time
2
hrs.
Total Time
The Caesar salad is a menu staple. Switch it up by using turkey in place of chicken. A side of garlic bread makes it a filling meal that can be served for lunch or dinner.
Ingredients
Classic Caesar Salad
Yield: 2 plates
2 ea.
Romaine hearts, trimmed, cut in half lengthwise with core intact
2 tbsp.
Olive oil
—
Salt, to taste
—
Pepper, freshly cracked, to taste
—
Olive oil spray, as needed
1 serving
Classic Caesar Dressing
¼ cup(s)
Parmesan cheese, shaved
—
Croutons, to taste
Directions
- 1. Rinse and refrigerate the trimmed romaine hearts in a sealed plastic bag for at least 2 hours (this step may be prepared a day in advance).
- 2. Remove the crisp romaine hearts from the bag and place onto a tray. Lightly brush the olive oil all over the cut romaine hearts, then season with salt and pepper.
- 3. Spray a preheated grill (charcoal or gas—medium-high heat) with oil spray.
- 4. Grill the seasoned romaine on all sides (about 1–2 minutes) to achieve char marks. Use caution; do not burn.
- 5. Arrange the grilled romaine hearts onto dinner plates (2 halves per portion).
- 6. Drizzle the Classic Caesar Dressing evenly over the grilled romaine hearts, and then sprinkle with the shaved Parmesan cheese.
- 7. Arrange the croutons and grilled turkey medallions over the grilled romaine.
- 8. Add more freshly cracked pepper to taste.
Ingredients
Classic Caesar Dressing
2 ea.
Anchovy filets, minced
1 ea.
Garlic clove, minced
—
Black pepper, freshly milled, to taste
½ tsp.
Dry mustard
1 ½ tsp.
Worcestershire sauce
2 oz.
Fresh lemon juice
1 ea.
Egg, coddled (cooked in the shell for 1 minute—use mainly the yolk)
⅓ cup(s)
Extra virgin olive oil
¼ cup(s)
Parmesan cheese, shaved
Directions
- 1. Combine the anchovy filets, garlic, black pepper and dry mustard in a mortar and pestle; blend well.
- 2. Work in the Worcestershire sauce and lemon juice, and then work in the coddled egg; blend well.
- 3. Slowly incorporate the olive oil and Parmesan cheese into the dressing; blend well.
- 4. Use immediately or store in a refrigerator in a labeled and dated container.
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