No. 254: Caesar Salad with Grilled Asparagus and Grilled Croutons + Grilled Pizza, Grilled Chicken, Grilled Portabellas!
Plus: Strawberry Cake, Rodizio, Food & Wine Festival, Restaurant News
🥗 Grilled Salads, Deconstructed
At long last, “stalking” the Morning Glory Farm stand paid off for me: I got my freshly picked asparagus stalks (green and purple), in the farm stand on Friday morning. I went back for more yesterday. Remind me next year to be more patient and wait on the asparagus recipes! Because this asparagus really is so much nicer – fresh, nutty tasting, and not the least bit fibrous.
Since Memorial Day weekend is upon us, I instantly thought about grilling this asparagus – and dipping it into my creamy Caesar salad dressing. The dressing is made in a blender, a technique I learned while making a lot of Caesar salads at Al Forno restaurant in Providence, R.I. many years ago. It actually has the consistency of a thick milkshake since the blender does such a good job at emulsifying the ingredients. It keeps well and is just the thing to have in the fridge this weekend. Be sure you’ve got good Parmigiano Reggiano on hand (Stop ‘n’ Shop has the best price).