Corinne Quesnel
Elevate your summer dining experience with a healthy twist on a classic appetizer. This grilled cacio e pepe (“cheese and pepper” in Italian) Caesar salad lends its savoury and peppery flavours to this refreshing dish. Featuring white beans and toasted whole wheat bread crumbs, this salad is an innovative and nutritious dish that not only satisfies your taste buds but also provides a wealth of wholesome benefits.
Change it up
Not a fan of beans? Consider adding grilled chicken, shrimp, tofu, or a poached egg on top of your salad for an extra protein boost. This not only makes the salad more substantial but also elevates it to main dish potential.
Cacio E Pepe Grilled Caesar Salad
Ingredients
- 4 to 6 whole black peppercorns
- 2/3 cup (160 mL) plain Greek yogurt
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 cup (60 mL) grated Parmesan
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1/4 tsp (1 mL) flake salt
- 2 to 3 large heads romaine lettuce
- 14 oz (398 mL) can cannellini beans, drained and rinsed
- Toasted bread crumbs, for garnish (optional)
Nutrition
Per serving:
- calories163
- protein11 g
- total fat7 g
- sat. fat2 g
- total carbohydrates19 g
- sugars5 g
- fibre1 g
- sodium155 mg
Directions
01
In ungreased pan on medium high heat, toast peppercorns for 30 to 60 seconds, or until fragrant. Constantly move pan to prevent burning. Remove from heat and let cool. With mortar and pestle, grind coarsely.
02
In small bowl, whisk yogurt, oil, Parmesan, lemon juice, ground peppercorns, minced garlic, and salt until emulsified. Set aside.
03
Halve romaine heads vertically. On hot grill, place heads cut side down and cook until charred, about 1 to 2 minutes.
04
Arrange grilled lettuce heads on serving plate, add beans directly on top of grilled romaine, and drizzle with dressing. Top with additional flake salt and toasted bread crumbs, if desired.
