Fitter Grilled Caesar Salad

Caesar salad may be America's most deceiving food—you order it thinking it's healthy but it consumes half your day's calories.  

The high-calorie dressing is made into a lighter vinaigrette with sun-dried tomatoes and olives for taste and nutrition. Imagine a Caesar salad revamped.  


2 Tbsp red wine vinegar 1 Tbsp mayo 1 minced garlic clove 2 anchovies (soak in milk for 10 minutes to lessen flavor) 1 tsp Worcestershire  


One lemon juice 6–8 black-pepper mill rotations 1/2 cup olive oil  


4 Romaine hearts Two split English muffins 2 6–8-ounce boneless, skinless chicken breasts Olive oil  


Salt and black pepper to taste ¼ cup pitted, roughly chopped black or green olives ¼ cup chopped sun-dried tomatoes ¼ cup finely grated Parmesan  

Grilling lettuce seems odd? What about potatoes? Or even peaches? Few fresh items don't benefit from grilling. Concentrated heat caramelizes food's inherent sugars, adding taste and grill marks.  

Test the theory: Turn a bunch of grapes over a low flame until mushy but still keeping their shape. Stir in feta, baby spinach, and toasted almonds. You can thank us later.  

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