MEAT NOT REQUIRED: Veggies make fine grilling fare, too
By Ron Mikulak Gannett
Grilling does things to vegetables that make them just as appealing as grilled meat. The high, direct heat at the center of the grill chars the skins of peppers and eggplant, and softens the flesh, which, in the case of peppers, especially, enriches the flavor. Grilling peppers until the skin chars and cracks allows you to rub off the skin, leaving a sort of floppy slab of smokeinfused vegetable flesh that is excellent on a sandwich, or delicious when chopped coarsely and tossed with pasta, or very tasty when pureed in a blender to make a sauce or dip. Grill-roasting a whole unpeeled eggplant results in the interior collapsing. Scrape out the almost pudding-like flesh, mix it with capers, anchovies and lemon juice for a classic Mediterranean-style eggplant “caviar,� wonderful as a dip or
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Grilled caesar salad KYLENE LLOYD/COURIER-JOURNAL
W N C PA R E N T | AU G U S T 2 0 1 2
Grilled caesar salad 1 head Romaine lettuce Olive oil 2 anchovy fillets, rinsed and finely chopped 2 large garlic cloves, peeled and finely chopped 2 egg yolks 1/2 teaspoon dry mustard 2 tablespoons freshly squeezed lemon juice 1 teaspoon Worcestershire sauce Salt and pepper to taste 1/4 cup olive oil
Slice the Romaine lettuce lengthwise, keeping the stem end intact to hold the leaves together. Brush the cut sides of the leaves with olive oil and place lettuce, cut side down, on the grill just long enough for the leaves to char lightly and wilt slightly, 30 seconds to 2 minutes, depending on the grill heat. Chop the grilled lettuce coarsely into a salad bowl. Place minced anchovies and garlic, egg yolks, mustard, lemon juice and Worcestershire sauce in a blender and puree everything together. With the motor running, slowly add the oil until the vinaigrette is emulsified. Season with salt and pepper to taste. Dress lettuce with dressing to taste. Serves 2.