Grilled Caesar Salad with Pomegranate, Pepitas and Shallots

Closeup of a pewter plate with grilled romaine lettuce topped with roasted shallots and pomegranate arils

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.

Course Salads

Cuisine American

Keyword grilled caesar, grilled caesar salad, warm caesar salad

Prep Time 15

Cook Time 8

Total Time 23

Calories 221kcal

Author Laura Bashar | Family Spice

Ingredients

1 Safest Choice™ pasteurized egg
1 teaspoon Dijon mustard
2 tablespoon lemon juice
2 tablespoon chopped parsley
¼ teaspoon Worcestershire sauce
2 tablespoon capers
¼ teaspoon salt
⅛ teaspoon ground pepper
1 large garlic clove crushed
½ cup + 2 TBS extra virgin olive oil divided
2 tablespoon grated Parmesan cheese
12 shallots
6 romaine hearts halved lengthwise
¼ cup pepitas
½ cup pomegranate arils
¼ shaved Parmesan cheese

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Instructions

In a blender or food processor blend egg, mustard, lemon juice, parsley, Worcestershire sauce, capers, garlic, salt and pepper on high until whipped.
While the motor is running, slowly drizzle in ½ cup extra virgin olive oil.
Keep blending until dressing is creamy.
Transfer dressing into serving bottle and stir in 2 TBS grated Parmesan cheese.
Refrigerate dressing until ready to serve.
Place a small pan over medium high heat and add 1 TBS extra virgin olive oil.
When oil is hot, add shallots and sauté until caramelized, but not mushy.
Toss in pepitas and toast for 1-2 minutes, then remove from heat and reserve.
Heat a large grill pan or outdoor grill to high heat and add 1 TBS extra virgin olive oil.
When oil is hot, grill halved romaine hearts, cut side down, until brown, about 3 minutes.
Turn romaine hears over and grill other side for an addition 2-3 minutes.
Transfer romaine hearts to serving plate and garnish with caramelized shallots, toasted pepitas,, pomegranate arils and shaved parmesan cheese.
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 ½ romaine heart per person.

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