Products used in this recipe
Grilled Caesar Salad with Raspberry Caesar Dressing
Yield: 8 Servings (9 oz. each)
Yield: 8 Servings (9 oz. each)
Grilled romaine hearts topped with fire-roasted corn, prosciutto crisps, pickled red onion, and raspberry Caesar dressing. Served with goat cheese and raspberry crumbles crostini.
Preparation Instructions:
Step 1
Preheat oven to 375°F.
Step 2
Prepare corn and jalapeño blend according to package instructions. Chill and set aside.
Step 3
Combine red wine vinegar, sugar, and salt in a saucepan, bring to a boil over medium-high heat. Remove from stove, and stir in red onions. Rest for at least 30 minutes.
Step 4
Combine Caesar dressing and 1/2 cup raspberry crumbles in a mixing bowl and whisk to combine. Transfer to a covered container and refrigerate. Whisk again before serving.
Step 5
Line a baking sheet with parchment paper. Lay prosciutto slices on the parchment in a single layer, careful not to overlap slices. Bake for 8-10 minutes, remove from oven, and cool. Prosciutto will continue to crisp up as it cools.
Step 6
Increase oven temperature to 425°F. Brush bread with olive oil and lay on a sheet pan in a single layer. Bake 5 to 7 minutes. Allow the bread to cool slightly on the pan, about 5 minutes. Spread with goat cheese and top with remaining raspberry crumbles.
Step 7
Preheat a grill pan or grill until hot and lightly smoking. Brush each romaine lettuce half with 1/2 tsp. olive oil. Char romaine hearts, cut side down, on the grill until slightly charred but the inside is still cool and crisp, about 2 minutes.
Step 8
For each serving; transfer a grilled romaine heart to a chilled platter. Drizzle with 2 fl. oz. raspberry Caesar dressing and sprinkle with 1/4 cup corn and jalapeño blend. Finish with 1/2 oz. drained pickled red onions and 2 prosciutto crisps. Serve with goat cheese crostini and fresh ground pepper.
