The Party Line's Grilled Vegetable Caesar

August 25, 2020

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

Ingredients

2egg yolks

2cloves garlic, chopped

1/2teaspoon kosher salt

1/2cup grapeseed oil

1/2cup olive oil

lemon juice

1cup garlic aioli

4tablespoons anchovy paste

1tablespoon Worcestershire

1tablespoon Dijon mustard

1cup grated Parmesan cheese, plus more for garnish

1/2cup lemon juice

1/2cup balsamic vinegar

black pepper

1head romaine or escarole, Tuscan kale, or Napa cabbage, quartered

1bunch spring onions

1bunch asparagus

1/2pound oyster or king oyster mushrooms

1red 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.