Grilled Caesar SaladServes 6
All you need:2 canned anchovy fillets, optional2 garlic cloves, peeled and choppedJuice of 2 lemons1 teaspoon Hy-Vee Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt1 large pasteurized egg yolk 1/4 cup Hy-Vee Select extra-virgin olive oilCooking spray3 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.