Today, I'm craving Audrey Claire's grilled caesar salad from last week, so I decided to attempt making it at home. I bought a bad of Romaine Lettuce hearts, Drew's Romano Caesar Dressing, and a block of parmesan Cheese. I cut the romaine lettuce in half length-wise, seared face-down in a pan on high heat with one TBS canola oil for about 2 minutes, then set on a paper towel to absorb excess oil. Served on a plate with freshly shaved paraesan cheese and caesar dressing. Dressing was not as thick and creamy as Audrey Claire's, but the overall outcome hit the spot! I'm definitely going to attempt this again for my next dinner soiree.
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June 18, 2009
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