Your favourite pasta but made into a salad! Sometimes the tastiest meals are the simplest too! The pepper and good quality Parmigiano Reggiano are the stars in this dish. I file this Cacio e Pepe Grilled Caesar Salad under “this is a meal all on it’s own” as well as an amazing share plate to bring to your next get together because it’s just so beautiful!
Full Recipe for Cacio e Pepe Grilled Caesar Salad
Ingredients:
- For the dressing:
- 6-8 whole black peppercorns, toasted and ground
- 2/3 cup Greek yogurt (2% or higher)
- 1 tbsp extra virgin olive oil
- 1/4 cup Parmigiano Reggiano + more for serving
- Juice and zest from 1/2 lemon
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- For the salad:
- 2-3 heads romaine lettuce
- 2 eggs, boiled and peeled
- For serving: Toasted panko, Parmigiano Reggiano and Lemon zest
Preparation:
- Toast the peppercorns over high heat for about 45 seconds then grind using a mortar and pestle.
- For the dressing, combine all the ingredients and whisk until well combined. Set aside.
- For jammy eggs, boil for 8 minutes then remove and place in an ice bath. Meanwhile, toast the panko breadcrumbs and grill the lettuce.
- Halve the romaine then drizzle or spray with olive oil before grilling for about 2 minutes until nicely charred.
- Serve the salad warm and top with the dressing, eggs. toasted panko breadcrumbs, parm and lemon zest.
CHEZ CHANELLE 