Grilling lettuce might seem unusual, but tossing hardy radicchio and romaine wedges on the barbecue imparts a rich, smoky flavour and mellows bitterness. Swapping in pork chops for the typical bacon bits transforms this classic salad into a robust main course.
- Prep time 30 minutes
- Total time 1 hour
- Portion size 4 servings
Ingredients
Creamy Caesar Dressing:
Salad:
Method
Creamy Caesar Dressing: In small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic and pepper; drizzle in oil, whisking until blended. Remove 1/2 cup dressing to large shallow bowl; whisk mayonnaise into remaining dressing. Set aside.
Salad: Add pork to reserved 1/2 cup dressing, turning to coat. Let stand for 10 to 20 minutes; discard marinade.
Keeping root ends intact, cut radicchio and romaine into 4 wedges each. Brush some of the Creamy Caesar Dressing over radicchio, romaine and green onions.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes.
Meanwhile, place radicchio, romaine, green onions and lemons on grill. Grill green onions and lemons until lightly charred, about 2 minutes; grill radicchio and romaine, turning once, until lightly browned, 3 to 4 minutes.
Divide pork among plates; arrange radicchio, romaine, green onions and lemons over top. Drizzle with remaining Creamy Caesar Dressing; sprinkle with Parmesan and hazelnuts.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 556 mg
- Sugars 6 g
- Protein 38 g
- Calories 673
- Total fat 51 g
- Potassium 1291 mg
- Cholesterol 91 mg
- Saturated fat 10 g
- Total carbohydrate 19 g
%RDI
- Iron 38
- Folate 120
- Calcium 26
- Vitamin A 115
- Vitamin C 93
