Butterball Foodservice | Classic Caesar Salad

Ingredients

• 1. Rinse and refrigerate the trimmed romaine hearts in a sealed plastic bag for at least 2 hours (this step may be prepared a day in advance).
• 2. Remove the crisp romaine hearts from the bag and place onto a tray. Lightly brush the olive oil all over the cut romaine hearts, then season with salt and pepper.
• 3. Spray a preheated grill (charcoal or gas—medium-high heat) with oil spray.
• 4. Grill the seasoned romaine on all sides (about 1–2 minutes) to achieve char marks. Use caution; do not burn.
• 5. Arrange the grilled romaine hearts onto dinner plates (2 halves per portion).
• 6. Drizzle the Classic Caesar Dressing evenly over the grilled romaine hearts, and then sprinkle with the shaved Parmesan cheese.
• 7. Arrange the croutons and grilled turkey medallions over the grilled romaine.
• 8. Add more freshly cracked pepper to taste.
• 1. Combine the anchovy filets, garlic, black pepper and dry mustard in a mortar and pestle; blend well.
• 2. Work in the Worcestershire sauce and lemon juice, and then work in the coddled egg; blend well.
• 3. Slowly incorporate the olive oil and Parmesan cheese into the dressing; blend well.
• 4. Use immediately or store in a refrigerator in a labeled and dated container.