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Seared Caesar Salad
Seared Caesar Salad

Before you jump to Seared Caesar Salad recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

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Just about the most popular snacks is yogurt. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a fantastic snack, nevertheless. Along with calcium, it is a good source of necessary protein and vitamin B. Yogurt is frequently eaten to help preserve the digestive system considering that it is so easily digestible by many people. Fast hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to reduce sugar while still enjoying a yummy snack.

A large variety of easy health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to seared caesar salad recipe. To make seared caesar salad you need 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Seared Caesar Salad:
  1. Take 1 head romaine lettuce
  2. Take 10 cherry/grape tomatoes
  3. You need 2 slices sourdough bread
  4. Take Caesar salad dressing (separate recipe)
  5. Take Extra virgin olive oil (as needed)
  6. Get Parmesan cheese (as needed)
  7. Use Salt and pepper (as needed)
Steps to make Seared Caesar Salad:
  1. Read steps to plan for them tempo of recipe. Gather ingredients, knife, large cutting board, 2 pans/griddle, and either a rasp grater or vegetable peeler. Place 12" cast iron pan or flat griddle over high heat. Place 8-10" non stick skillet over medium heat.
  2. Cut sourdough into large crouton squares. 3/4-1" should do. Toss them in a bowl with salt, lots of pepper, and olive oil to coat and place them flat side down on the griddle or skillet while it is still warming up. The idea is to crisp them on the outside and keep them soft and somewhat moist on the interior so cutting them too small will over cook them. Remove them to the same bowl when they turn brown and crisp. Keep the heat on high for the romaine in a moment.
  3. While the Croutons crisp… Wash tomatoes. Put whole tomatoes in the heating non stick skillet drizzle with olive oil, about 2-3 tablespoons, Salt, about 1/4 to 1/2 teaspoon, and pepper as needed. They will blister, then burst, then blacken. At this point shake the pan to coat with juices and cook the other side of the tomatoes. You can either turn off the heat at this point or continue to cook for more concentration of flavor and color on the other side. They are your tomatoes. Do with them as you please.
  4. Cut the romaine in half from root to top. Spread 2 teaspoons of Caesar dressing evenly over the cut half. Gently place the two halves, dressing side down, on the griddle or pan. If you are using a pan it may not completely fit. It's ok. Don't cry. Just cut off and eat the top part. Press gently to make sure maximum surface area is in contact with the iron. The idea is to quickly add color/flavor to the cut side without cooking and/or wilting the lettuce. Depending on how hot your pan is that could be 2 mins to 5 mins. Hotter the better. Smoke is ok.
  5. Assembly! Place lettuce halves on the plate. Drizzle with dressing. Shave or grate generous amount of parm cheese with vegetable peeler or rasp grater. Place 5 tomatoes on each plate or halve. Get fancy with your plating. Come on… You know you want to. Then place croutons on top and drizzle with more olive oil and pepper. Take a bite. Close your eyes. Make it look like you know what you're doing. Ask yourself, can I taste saltiness? Tart and sweetness from the tomatoes? Savory from the dressing? Is it too rich/savory? Then sprinkle with lemon juice. Add more of anything as needed.

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