Lisa Boyd’s BBQ Caesar Salad

Let’s barbecue something a little out of the ordinary…lettuce! This fun, seasonal twist on the traditional Caesar Salad captures the smoky flavors from the grill while preserving the delicious tastes of a traditional Caesar Salad. It is sure to be a hit!

DRESSING Ingredients:
2-3 cloves garlic, smashed
1 cup olive oil, divided
2-4 anchovy filets, drained
1/3 cup freshly grated Parmesan cheese
1/3 cup sour cream
1/3 cup whole fat plain yogurt
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp Worcestershire sauce

Directions:

1. In a small saucepan, simmer olive oil and smashed garlic over very low heat. Once tiny bubbles start to form around the garlic, turn the heat off and let it cool to room temperature. Set aside.

2. Combine remaining ingredients in a blender and blend until mixed. Add warm, smashed garlic cloves and blend. Turn the speed of the blender down to low and drizzle in 3/4 cup of warm, garlic olive oil. Store in the refrigerator.