The Party Line's Grilled Vegetable Caesar

Salad Mushroom Onion

Courtesy of The Party Line's Julia Sullivan of Henrietta Red.

Photography By Rebecca Denton | August 25, 2020

Ingredients

SERVINGS: 4-6 Serving(s)

Garlic Aioli

2 egg yolks
2 cloves garlic, chopped
1/2 teaspoon kosher salt
1/2 cup grapeseed oil
1/2 cup olive oil
lemon juice

Caesar Dressing

1 cup garlic aioli
4 tablespoons anchovy paste
1 tablespoon Worcestershire
1 tablespoon Dijon mustard
1 cup grated Parmesan cheese, plus more for garnish
1/2 cup lemon juice
1/2 cup balsamic vinegar
black pepper

grilled vegetable caesar salad

1 head romaine or escarole, Tuscan kale, or Napa cabbage, quartered
1 bunch spring onions
1 bunch asparagus
1/2 pound oyster or king oyster mushrooms
1 red bell pepper, halved
extra virgin olive oil or grapeseed oil

Preparation

1. To prepare aioli, place yolks, garlic, and salt into food processor or blender. Pulse well.

2. With processor on, slowly add oils until fully incorporated. Aioli should be thick like mayonnaise. Season with lemon juice.

3. To prepare dressing, whisk all ingredients to combine.

4. To prepare salad, brush vegetables with oil and season liberally. Mushrooms will absorb oil and may require a bit more.

5. On grill or in grill pan, grill vegetables until tender and charred.

6. Cut vegetables into 2-inch pieces and serve with grilled romaine halves and dressing. Finish with additional Parmesan, lemon, and steak, if desired.

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