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Grilled Caesar Salad with Pomegranate, Pepitas and Shallots

Celebrate fall and the cooler weather with a warm salad, like this Grilled Caesar Salad with Pomegranate, Pepitas and Shallots. Sponsored by Davidson’s Safest Choice® Pasteurized Eggs.

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots by FamilySpice.com

It’s October and that means that there is an influx of all things bad for you to eat, in stores and on the internet – I know I’m guilty of indulging a bit more this time of year1 But not everything associated with October has to be bad for you. And although I’m the first to admit with my struggles to eating healthy all the time, a healthy meal doesn’t have to be a tasteless meal.

With the cooler weather, everyone is flocking to soups and stews. Who wants to curl up to a cold salad when it’s cold outside? Let’s mix it up! why not have a WARM salad instead, even a warm green salad?!

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots by FamilySpice.com

Before you think I’m totally off my rocker by talking about a Grilled Caesar Salad, hear me out. The first time I ate grilled romaine lettuce was at a restaurant almost 20 years ago. The dish was recommended by a coworker of mine, and I was pleasantly surprised with how delicious it was. So when Davidson’s Safest Choice® Pasteurized Eggs asked me to come up with a new twist on the classic Caesar Salad, I knew exactly what I wanted to do.

Now you may not feel like lighting up the grill for this salad, especially if the weather outside is not cooperating with you. A grill pan works perfectly for this dish, and you can cook this indoors while sporting your warm fuzzy socks. You are not cooking the romaine hearts completely, just enough to soften the firm core and slightly wilting the leaves.

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots by FamilySpice.com

Because I like to eat what is in season, I added pomegranate arils, toasted pepitas and caramelized shallots over my grilled Caesar salad. And if you read my blog, you know that I love adding pomegranate to everything!

I am not a huge fan of anchovies, so I don’t usually keep anchovy paste in stock in my house. I have found that capers make a fine substitute for anchovy paste in Caesar dressing, so that is what I use in this recipe. Feel free to use anchovy paste, instead, if you want to stick with the classic recipe.

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots by FamilySpice.com

The beauty of making your own Caesar dressing and using real eggs for homemade mayonnaise is the use of wholesome ingredients that aren’t processed or full of hidden amounts of sugar or other secret ingredients. By using pasteurized eggs from Davidson’s Safest Choice® Pasteurized Eggs, you are guaranteed that you will not get salmonella poisoning from eating their raw eggs. That means you can lick the cake batter off your spoon, nibble on raw cookie dough without abandon, add protein to your breakfast smoothies and make homemade Caesar dressing — all safe to eat.

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots by FamilySpice.com

Grilled Caesar Salad with Pomegranate, Pepitas and Shallots

Author:

Laura Bashar

Celebrate fall and the cooler weather with a warm salad, like this Grilled Caesar Salad with Pomegranate, Pepitas and Shallots.

Ingredients:

  • 1 Safest Choice™ pasteurized egg
  • 1 tsp Dijon mustard
  • 2 TBS lemon juice
  • 2 TBS chopped parsley
  • 1/4 tsp Worcestershire sauce
  • 2 TBS capers
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1 large garlic clove, crushed
  • 1/2 cup + 2 TBS extra virgin olive oil (divided)
  • 2 TBS grated Parmesan cheese
  • 12 shallots
  • 6 romaine hearts, halved lengthwise
  • 1/4 cup pepitas
  • 1/2 cup pomegranate arils
  • 1/4 shaved Parmesan cheese

Directions:

  1. In a blender or food processor blend on high until whipped:
    • 1 Safest Choice™ pasteurized egg
    • 1 tsp Dijon mustard
    • 2 TBS lemon juice
    • 2 TBS chopped parsley
    • 1/4 tsp Worcestershire sauce
    • 2 TBS capers
    • 1/4 tsp salt
    • 1/8 tsp ground pepper
    • 1 large garlic clove, crushed
  2. While the motor is running, slowly drizzle in:
    • 1/2 cup extra virgin olive oil
  3. Keep blending until dressing is creamy.
  4. Transfer dressing into serving bottle and stir in:
    • 2 TBS grated Parmesan cheese
  5. Refrigerate dressing until ready to serve.
  6. Place a small saute pan over medium high heat and add:
    • 1 TBS extra virgin olive oil
  7. When oil is hot, add:
    • 12 shallots
  8. Continue cooking shallots until caramelized, but not mushy. Set aside.
  9. Heat a large grill pan or outdoor grill to high heat and add:
    • 1 TBS extra virgin olive oil
  10. When oil is hot, grill halved romaine hearts, cut side down, until brown, about 3 minutes.
  11. Turn romaine hears over and grill other side for an addition 2-3 minutes.
  12. Transfer romaine hearts to serving plate and garnish with caramelized shallots and:
  13. 1/4 cup pepitas
  14. 1/2 cup pomegranate arils
  15. 1/4 shaved Parmesan cheese
  16. Serve immediately with Caesar dressing.

Notes:

This recipe allots one romaine heat (2 halves) per person. If you are using this recipe as a side dish or if your romaine hearts are large, feel free to serve 1/2 romaine heart per person.

Prep Time:

Yield: 1 cup of dressing for 6 servings

Cook Time:

Total Time:

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice® Pasteurized Eggs to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.