Grilled Caesar Salad with Yellow Miso
- 1/3 cup yellow miso paste
- 3 cloves garlic, grated
- Zest and juice of 3 lemons
- 3/4 cup extra-virgin olive oil
- 1 1/2 cups finely grated Parmesan (about 2 ounces)
- Kosher salt and freshly ground black pepper
- 2 romaine hearts
- 1 head radicchio
- 1 pound 21/25 shrimp, peeled, deveined and tails removed
- 1/2 a French baguette, sliced lengthwise
- Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth.
- Whisk in 1/4 cup water to thin out the dressing.
- Add 1 cup of the Parmesan and stir to combine.
- Season with salt and pepper.
- Preheat a large grill pan or outdoor grill to medium-high heat.
- Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter.
- Brush the romaine and radicchio liberally with the miso Caesar dressing.
- Grill until the outer leaves are lightly charred, about 3 minutes total.
- Do not crowd the grill; grill in batches if needed.
- Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper.
- Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total.
- Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing.
- Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper.
- Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes.
- Cut into 4 equal pieces.
- To assemble, divide the grilled romaine and radicchio among 4 large plates.
- Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan.
- Serve with the grilled bread and remaining miso Caesar dressing on the side.
yellow miso, garlic, lemons, extravirgin olive oil, parmesan, kosher salt, hearts, head radicchio, shrimp
Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-caesar-salad-with-yellow-miso.html (may not work)