While we were in Maryland, packing up the dome, the ‘rents took us to dinner at one of their local restaurants, Bud’s at Silver Run. It’s a very meat-centric menu, but Sallygra had called to ask if they’d come up with something for a couple of vegetarians (that wasn’t pasta), and they said they would.
The highlight of the meal was the Grilled Caesar Salad, which I decided would be pretty easy to duplicate at home. It is.
Slice a head of Romaine down the middle, lengthwise, leaving the stem attached (it’s easier at this point). Drizzle, brush, or spray the leaves with olive oil. (I was happiest with the batch I sprayed–but I’m a pretty low-oil person to begin with). Set on a hot grill, cut side down for about 2 minutes. Flip for about two more, and remove from the grill.
Slice off the stems and serve, cut side up with Caesar dressing and Parmesan cheese.
Or, slice it up and serve it as a tossed salad with other grilled veggies.
