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Grilled Caesar Salad 2WW
Ingredients
- light mayonnaise ¼ cup(s)
- plain fat free Greek yogurt ¼ cup(s)
- water 2 Tbsp, warm
- fresh lemon juice 1 Tbsp
- extra virgin olive oil 1 tsp(s)
- minced garlic 1 tsp(s)
- black pepper ¼ pinch
- kosher salt 1 pinch
- anchovy paste 1 tsp(s)
- Worcestershire sauce 1 tsp(s)
- Dijon Mustard ½ tsp(s)
- olive oil cooking spray 6 spray(s)
- endive
- 4 head(s), small uncooked radicchio 2½ pound(s), Treviso variety (4 small heads)
- kosher salt ½ tsp(s)
- black pepper ⅛ pinch
- capers ½ cup(s), rinsed and drained
- balsamic vinegar 2 tsp(s)
- shredded parmesan cheese ½ cup(s)
- fresh parsley ¼ cup(s), minced
Directions
- Whisk together mayonnaise through mustard in a small bowl or process in a small food processor; set aside.
- Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat.
- Remove any damaged outer leaves from endive and radicchio; cut each in half lengthwise through core. Coat cut surfaces of endive and radicchio with cooking spray; season with salt and pepper.
- Place capers in a small baking pan; coat with cooking spray. Place pan directly on grill; cook capers, stirring occasionally, until capers are lightly browned and crispy, 5-10 minutes.
- Add endive and radicchio to grill, cut sides down; cook until lightly charred, 2-3 minutes. Flip and grill until slightly softened, 1-2 minutes. Remove from grill; brush cut sides with balsamic vinegar.
- To serve, place 1 endive half and 1 radicchio half on a serving plate; drizzle with 1 Tbsp dressing, 1 Tbsp Parmesan, 1 Tbsp capers and 1/2 Tbsp parsley.
- Serving size: 1 salad
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