Another twist on a favorite.
In high school we had a favorite place to go for lunch, or I should say two places, one was Knox’s (great burgers, no longer there) and the other was the Round House. Yeah, the restaurant was/is round. My sister and I loved their “combination salad” which consisted of head lettuce, tomato, boiled egg with cottage cheese and covered with a French dressing that was so good I still make that salad for my husband and myself.
I haven’t met anyone that has ever eaten cottage cheese and boiled egg on a salad and it has to be head lettuce and I do buy a bottled French dressing and doctor it up a little with some paprika, lemon juice and a dash of Worcestershire sauce.
I don’t know about you but I could eat salad every night as the main course and I have posted quit a few here that can stand on their own as a main dish; others could have some protein added to them and you have a filling dinner salad.
When my kids were younger and still at home, they wouldn’t touch a salad with a ten foot pole. I remember my husband paying one of our sons to eat some fruit. They grew out of that picky stage and enjoy cooking and eating all different types of foods and cuisines.
BLAST FROM THE PAST: I posted this Grilled Romaine Salad after seeing someone online grill some romaine. I would have never come up with that idea on my own I’m sure.
Caesar dressing ingredients.
I split the chicken breast to make them thin so they would cook fast. I sprinkled with smoked paprika but you can use whatever spice you want.
These cooked really fast on a hot grill.
Mix all the dressing ingredients and chill until ready to serve.
After frying the bacon and draining off the grease I added about 1 tablespoon of olive oil and brown my homemade croutons. Were they ever good with the bacon pieces stuck to the bottom of the pan!
I had cooked the chicken earlier in the day so I put it in a skillet to warm up a bit.
Peel and run the avocado under cold water then cut in medium size pieces.
Roll up the romaine lettuce and cut into 1/2″ strips.
Toss the romaine with some of the caesar dressing and put on your plate/bowl, top with chicken and avocado.
Top with the fried bacon and croutons and pass the dressing to anyone who may want a little more.
- 2-3 boneless chicken breast or frozen grilled chicken strips
- 1-2 heads romaine lettuce
- 1-2 avocado
- 1/2 lb. bacon, fried and crumbled
- fresh shaved parmesan cheese
- bread croutons
- 2 small cloves garlic
- 1 tsp. anchovy paste
- juice of one lemon
- 1 tbs. Dijon mustard
- 1 tsp. Worcestershire sauce
- 3 Tbsp.. mayonnaise
- 1/2 c. olive oil
- 1/3 c. grated parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Cut the romaine lettuce in half. Rinse and pat dry. Cut into 1" strips and put in salad bowl or on individual plates.
- Fry the bacon, and break into 1/2-1" pieces. Set aside until ready to put together the salad.
- To make the dressing: mix the garlic, anchovy paste and lemon juice, Dijon, worcersthire sauce. Add in the mayonnaise and olive, whisk until combined. Salt and pepper to taste. Stir in the 1/2 c. parmesan cheese.
- Put some of the dressing over the romaine and toss to coat. Add the chicken and bacon and toss again. Garnish with avocado and a little more bacon.
- Add some shaved parmesan and croutons to the bowl.
- If you want to try this caesar salad with "grilled romaine" -- When ready to make the salad, have your grill hot. Brush both sides of the romaine with olive oil. Put on top of hot grill and grill only long enough to get some good grill marks on both sides of the romaine halves. Remove from heat and coarsely chop the lettuce into 1" strips.
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