My husband and I have always had this lovely arrangement where I make dinner and he does the dishes. It works out well because cleaning is not my favourite and he's not too interested in planning the nightly meals. Little did he know going into this contract that I, like my mom, use an awful amount of dishes, utensils and tools while cooking. We also tend to cook way too much often resulting in a load of clean up. Sorry!
I think he secretly gets excited when I use the bbq in the summer. Meals are more simple and it's way too hot to be pulling out all the stops. Less dishes for clean up! This week it's been so hot we've been cooking outdoor most nights. I tried a charred caesar salad for the very first time. It took a few times before I got the hang of it. There was a wilted mess and overly black leaves before I finally got it right.
First off you'll want to use a Litehouse Caesar dressing. They have a few varieties and I have them all. I use them on sandwiches, salads, wraps and an amazing dip I recreated from a chain restaurant here in Canada. If you've never had them you're in for a treat! The dressings are thick and creamy with just the right amount of garlic and parmesan.
I'll share some little tips I learned along the way!
Preheat your bbq on medium high heat. The less time on the grill the better. If the heat is too low you'll have to leave the lettuce on there much too long which results in wilted, sad looking lettuce.
Leave the base intact so the lettuce leaves don't fall apart.
Lightly spray the cut side of the lettuce with cooking spray. This will help anything from sticking and achieve nice grill marks.
You can serve this charred caesar salad right off the grill topped with dressing, croutons and a sprinkle of parmesan or give it a rough chop and dress in serving bowl. Either way you'll get that summer bbq'd taste!