My husband cooked chicken on the grill – and I threw together this Caesar Salad for a quick and easy weeknight dinner.
1/3 cup olive oil (I used about half of this)
4 cloves garlic, minced
chopped romaine lettuce
4 anchovy fillets
2 tablespoons capers
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon coarse-grain mustard
shaved parmesan cheese
In a frying pan over medium-high heat, combine the oil and garlic and fry until the garlic is golden brown, about 4 minutes. Remove from the heat.
Put the lettuce in a large salad bowl. In a smaller bowl, mash the anchovies with a fork, add the capers and olive oil mixture and combine. Bring a small saucepan of water to a boil, gently slip in the egg, remove from the heat and let stand for 1 minute. Remove the egg from the pan, immerse it in cold water then break it into a small bowl. Add the lemon juice, Worcestershire Sauce and mustard and stir vigorously until well blended. Add the anchovy mixture to the lettuce. Pour the dressing over the salad, scatter the Parmesan over the top, toss and serve.
Recipe adapted from The Complete Grilling Cookbook, 2001