Products used in this recipe
Grilled Caesar Salad with Raspberry Caesar Dressing
Yield: 8 Servings (9 oz. each)
Yield: 8 Servings (9 oz. each)
Grilled romaine hearts topped with fire-roasted corn, prosciutto crisps, pickled red onion, and raspberry Caesar dressing. Served with goat cheese and raspberry crumbles crostini.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 10 oz. | 2 cups |
| Red wine vinegar | 12 fl. oz. | 1 1/2 cups |
| Sugar | 2 Tbsp. | |
| Kosher salt, divided | 2 Tbsp. | |
| Red onion, thinly sliced | 10 oz. | 1 each |
| Caesar dressing, prepared | 13 fl. oz. | 1 1/2 cups |
| Simplot Simple Goodness™ Fruit Raspberries, IQF Crumbles, divided | 5 oz. | 1 cup |
| Prosciutto, thinly sliced | 1 1/2 oz. | 16 slices |
| Baguette bread, cut into 1/2-inch thick slices | 2 oz. | 8 each |
| Olive oil, divided | 2 fl. oz. | 1/4 cup |
| Goat cheese, softened to room temperature | 4 oz. | |
| Romaine lettuce hearts, halved lengthwise | 8 halves | |
| Black pepper, freshly ground | as needed |
Preparation Instructions:
- Step 1
- Preheat oven to 375°F.
- Step 2
- Prepare corn and jalapeño blend according to package instructions. Chill and set aside.
- Step 3
- Combine red wine vinegar, sugar, and salt in a saucepan, bring to a boil over medium-high heat. Remove from stove, and stir in red onions. Rest for at least 30 minutes.
- Step 4
- Combine Caesar dressing and 1/2 cup raspberry crumbles in a mixing bowl and whisk to combine. Transfer to a covered container and refrigerate. Whisk again before serving.
- Step 5
- Line a baking sheet with parchment paper. Lay prosciutto slices on the parchment in a single layer, careful not to overlap slices. Bake for 8-10 minutes, remove from oven, and cool. Prosciutto will continue to crisp up as it cools.
- Step 6
- Increase oven temperature to 425°F. Brush bread with olive oil and lay on a sheet pan in a single layer. Bake 5 to 7 minutes. Allow the bread to cool slightly on the pan, about 5 minutes. Spread with goat cheese and top with remaining raspberry crumbles.
- Step 7
- Preheat a grill pan or grill until hot and lightly smoking. Brush each romaine lettuce half with 1/2 tsp. olive oil. Char romaine hearts, cut side down, on the grill until slightly charred but the inside is still cool and crisp, about 2 minutes.
- Step 8
- For each serving; transfer a grilled romaine heart to a chilled platter. Drizzle with 2 fl. oz. raspberry Caesar dressing and sprinkle with 1/4 cup corn and jalapeño blend. Finish with 1/2 oz. drained pickled red onions and 2 prosciutto crisps. Serve with goat cheese crostini and fresh ground pepper.
