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Grilled Caesar Salad

February 6, 2012
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Grilling romaine gives it a smokey flavor you'll love.

Our guests loves Caesar salads—and so do we.  This classic of American dining (which was, in fact, invented in Tijuana, Baja California) always leaves us feeling satisfied and happy. But this winter we wanted to present you with something extra-special for our version, so Michael’s New York Executive chef Kyung Up Lim started grilling the gorgeous romaine hearts right before he plated the salad, drizzled it with our incredibly rich Caesar dressing, and generously topped it with shaved Parmesan. Perfectly crunchy golden brioche croutons add another level of delightful flavor and texture. At once refreshingly brisk and deeply smokey, this Caesar is a perfect cold-weather reinvention of an old favorite.

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