The Ultimate Grilled Casear Salad
Dressing adapted from Food Network.
1 head Romaine lettuce
3 ears of corn, peeled and husked
1/2 lb bonless, skinless chicken tenders
2 cloves garlic, peeled
4 Tablespoons Greek yogurt
3 Tablespoons grated Parmesan cheese, plus more for garnish
1 Tablespoons Dijon mustard
2 teaspoons red wine vinegar
4 anchovies, packed in oil
1/2 lemon, juice
Salt and pepper, to taste
1/3 cup olive oil, plus more for drizzling
In a food processor or blender, combine together garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovies, lemon juice, salt and pepper. Pulse until smooth, and while still pulsing, drizzle in olive oil until desired consistency is reached. Pour into a resealable container, like a Mason jar and place in fridge to cool. Dressing can be store for up to 2 weeks in the fridge. To prepare the salad, first bring a large stock pot of water to a rolling boil. Boil corn in water for 3 minutes, then drain. Preheat grill or grill pan over medium heat. Season chicken with salt and pepper and place both chicken and corn on grill. Cook chicken until no longer pink, about 4 minutes on either side. Remove from grill and let rest for 5 minutes. Slice into strips. Grill corn until all sides are blackened and charred. Remove from grill and let rest for 2 minutes. Cut kernels from cob. Meanwhile, slice romaine head down the middle, lenthwise, and season inside with olive oil, salt and pepper. Place heads of lettuce directly onto grill surface and cook on either side for 30 seconds, or until some of the leaves are blackened. To assemble, lay whole romaine head intact on serving platter, topped with corn, chicken, additional Parmesan cheese and drizzle with chilled Caesar dressing. Enjoy!