Lemony Grilled Caesar Salad



Total Time: 35 min
Prep: 25 min
Cook: 10 min
Serves: 8
Easy


Why use a store-bought Caesar salad bagged mix when you can make your own lighter, tastier version at home? This from-scratch version really is worth the
effort—the flavor is superb. We’ve opted for a mix of radicchio and endive here
instead of the traditional romaine. A quick turn on the grill beautifully tenderizes
the leaves, slightly charring them. It imparts a smoky flavor and mellows the characteristic bitterness of both the radicchio and endive. You can serve this salad
as directed or coarsely chop the grilled heads of endive and radicchio and toss with
the dressing to simplify serving and eating. To save time, you can add the capers straight from the jar rather than grilling them.
Ingredients
  • ¼ cup reduced-calorie mayonnaise
  • ¼ cup plain low-fat Greek yogurt
  • 2 tbsp water, warm
  • 1 tbsp fresh lemon juice, or vinegar
  • 1 tsp olive oil
  • 1 tsp minced garlic
  • ¼ tsp black pepper
  • 1 pinch kosher salt
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • ½ tsp dijon mustard
  • 6 sprays cooking spray
  • 2 pounds endive, (4 heads)
  • 2 pounds uncooked radicchio, Treviso variety (4 small heads)
  • ½ tsp kosher salt
  • ⅛ tsp black pepper
  • ½ cup capers, rinsed and drained
  • 2 tsp balsamic vinegar
  • ½ cup shredded parmesan cheese, or shaved
  • ¼ cup fresh parsley, minced

Instructions
  1. Whisk together mayonnaise through mustard in a small bowl or process in a small food processor; set aside.
  2. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat.
  3. Remove any damaged outer leaves from endive and radicchio; cut each in half lengthwise through core. Coat cut surfaces of endive and radicchio with cooking spray; season with salt and pepper.
  4. Place capers in a small baking pan; coat with cooking spray. Place pan directly on grill; cook capers, stirring occasionally, until capers are lightly browned and crispy, 5-10 minutes.
  5. Add endive and radicchio to grill, cut sides down; cook until lightly charred, 2-3 minutes. Flip and grill until slightly softened, 1-2 minutes. Remove from grill; brush cut sides with balsamic vinegar.
  6. To serve, place 1 endive half and 1 radicchio half on a serving plate; drizzle with 1 tbsp dressing, 1 tbsp Parmesan, 1 tbsp capers and 1/2 tbsp parsley.
  7. Serving Size: 1 Lemony Grilled Caesar Salad!
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