72
      Sunday
      91 / 70
      Monday
      84 / 68
      Tuesday
      81 / 64

      Backyard barbeque salads

      It's a real shame that so many barbecue parties completely ignore all the great summer vegetables that are in season. The smoky flavor that the grill lends to your favorite vegetables and proteins make them the perfect complement to fresh salads.

      Grilled Caesar salad may seem a bit odd, but this dish is sure to wow your friends and it couldn??t be easier. Making the salad dressing from scratch helps to cut calories without sacrificing flavor.

      Here is the recipe:

      Grilled Caesar Salad

      Serves 6

      All you need:

      2 canned anchovy fillets, optional

      2 garlic cloves, peeled and chopped

      Juice of 2 lemons

      1 teaspoon Hy-Vee Dijon mustard

      1/2 teaspoon freshly ground black pepper

      1/4 teaspoon salt

      1 large pasteurized egg yolk

      1/4 cup Hy-Vee Select extra-virgin olive oil

      Cooking spray

      3 romaine lettuce hearts, cut in half lengthwise

      1/3 cup shaved Parmigiano-Reggiano cheese, divided

      All you do:

      1. Preheat grill to high.

      2. Pat anchovy fillets dry with a paper towel. Combine garlic cloves, anchovy fillets, lemon juice, mustard, pepper, salt and egg yolk in a blender; process until smooth. With blender running, add oil, 1 tablespoon at a time; process until smooth.

      3. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing and tossing gently to coat.

      4. Sprinkle each serving with 1-1/2 teaspoons Parmigiano-Reggiano and 1/4 cup fire-roasted edamame blend.