Butterball Classic Caesar Salad
Butterball Classic Caesar Salad
Directions
- 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). 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.
- Spray a preheated grill (charcoal or gas—medium-high heat) with oil spray. Grill the seasoned romaine on all sides (about 1–2 minutes) to achieve char marks. Use caution; do not burn.
- Arrange the grilled romaine hearts onto dinner plates (2 halves per portion).
- Drizzle the Classic Caesar Dressing evenly over the grilled romaine hearts, and then sprinkle with the shaved Parmesan cheese.
- Arrange the croutons and grilled turkey medallions over the grilled romaine. Add more freshly cracked pepper to taste.
Ingredients
- 4 ea Butterball® Turkey Medallions, Sliced
- 2 ea lettuce, romaine heart(s), trimmed, cut in half lengthwise with core intact
- 2 tbsp oil, olive
- salt, to taste
- pepper, freshly cracked, to taste
- Olive oil spray, as needed
- 1 serving Classic Caesar Dressing
- 1/4 cup cheese, Parmesan , shaved
- croutons, to taste
Classic Caesar Dressing
Directions
- Combine the anchovy filets, garlic, black pepper and dry mustard in a mortar and pestle; blend well.
- Work in the Worcestershire sauce and lemon juice, and then work in the coddled egg; blend well.
- Slowly incorporate the olive oil and Parmesan cheese into the dressing; blend well.
- Use immediately or store in a refrigerator in a labeled and dated container.
Ingredients
- 2 ea anchovy, filets, minced
- 1 ea garlic, clove(s), minced
- Black Pepper, freshly milled, to taste
- 1/2 tsp dry mustard
- 1 1/2 tsp Worcestershire sauce
- 2 oz lemon juice, fresh
- 1 ea egg(s), coddled (cooked in the shell for 1 minute—use mainly the yolk)
- 1/3 cup oil, olive, extra virgin
- 1/4 cup cheese, Parmesan , shaved
