Ree Drummond's Grilled Tomato and Caesar Salad | The Pioneer Woman | Food Network
Ree ups the flavor of this classic salad by grilling tomatoes, lemons and hearts of romaine! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/YcNLQ8m. Get the recipe ▶ https://ift.tt/Pq2WNIp Subscribe to Food Network ▶ https://ift.tt/FeGgsxl Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Tomato and Caesar Salad RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 15 min Active: 15 min Yield: 2 servings Ingredients Salad: 2 Roma tomatoes, halved lengthwise 1 heart of romaine, halved lengthwise Olive oil, for brushing Kosher salt and freshly ground black pepper 1 lemon, quartered Caesar Dressing: 4 anchovy fillets 2 to 3 tablespoons Dijon mustard 1 tablespoon balsamic or red wine vinegar 1 teaspoon Worcestershire sauce 2 cloves garlic 1/2 lemon, juiced 1/2 cup olive oil 1/4 cup freshly grated Parmesan, plus additional shavings, for serving Kosher salt and freshly ground black pepper Directions For the salad: Heat a grill or grill pan over medium heat. Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes. For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl. Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/QcEkbm7 ▶ WEBSITE: https://ift.tt/XeGkOSW ▶ FULL EPISODES: https://ift.tt/KtbX54u ▶ FACEBOOK: https://ift.tt/3QUunFL ▶ INSTAGRAM: https://ift.tt/IzrGb23 ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledTomatoAndCaesarSalad Ree Drummond's Grilled Tomato and Caesar Salad | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=RY4Cz9DZx4k
View on YouTube
Comments
Post a Comment