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Photo of Lemony Grilled Caesar Salad by WW

Lemony Grilled Caesar Salad

2
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
8
Difficulty
Easy
Why use a store-bought Caesar salad bagged mix when you can make your own lighter, tastier version at home? This from-scratch version really is worth the effort—the flavor is superb. We’ve opted for a mix of radicchio and endive here instead of the traditional romaine. A quick turn on the grill beautifully tenderizes the leaves, slightly charring them. It imparts a smoky flavor and mellows the characteristic bitterness of both the radicchio and endive. You can serve this salad as directed or coarsely chop the grilled heads of endive and radicchio and toss with the dressing to simplify serving and eating. To save time, you can add the capers straight from the jar rather than grilling them.

Ingredients

Reduced calorie mayonnaise

¼ cup(s)

Plain low fat Greek yogurt

¼ cup(s)

Water

2 Tbsp, warm

Fresh lemon juice

1 Tbsp, or vinegar

Olive oil

1 tsp

Jarred minced garlic

1 tsp

Black pepper

¼ tsp

Kosher salt

1 pinch(es)

Anchovy paste

1 tsp

Worcestershire sauce

1 tsp

Dijon mustard

½ tsp

Cooking spray

6 spray(s)

Endive

2 pound(s), (4 heads)

Radicchio

2 pound(s), Treviso variety (4 small heads)

Kosher salt

½ tsp

Black pepper

⅛ tsp

Capers

½ cup(s), rinsed and drained

Balsamic vinegar

2 tsp

Shredded parmesan cheese

½ cup(s), or shaved

Fresh parsley

¼ cup(s), minced

Instructions

  1. Whisk together mayonnaise through mustard in a small bowl or process in a small food processor; set aside.
  2. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serving size: 1 salad

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