Grilled Caesar Salad With Yellow Miso
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cloves
Garlic (grated)3 cup
Extra-Virgin Olive OilDirections:
1
Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth
2
Whisk in 1/4 cup water to thin out the dressing
3
Add 1 cup of the Parmesan and stir to combine
4
Season with salt and pepper
5
Preheat a large grill pan or outdoor grill to medium-high heat
6
Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter
7
Brush the romaine and radicchio liberally with the miso Caesar dressing
8
Grill until the outer leaves are lightly charred, about 3 minutes total
9
Do not crowd the grill; grill in batches if needed
10
Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper
11
Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total
12
Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing
13
Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper
14
Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes
15
Cut into 4 equal pieces
16
To assemble, divide the grilled romaine and radicchio among 4 large plates
17
Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan
18
Serve with the grilled bread and remaining miso Caesar dressing on the side