Recipes

Grilled  Capicollo  Caesar  Salad

  • Prep time

    15 min

  • Cook time

    8 min

  • Servings

    2
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Ingredients

  • 12 to 16 slices ROMA capicollo
  • 2 romaine hearts
  • Olive oil for brushing
  • ½ baguette or rustic bread
  • Parmesan shavings, to taste
  • Caesar dressing, to taste
  • 1 lemon
  • Freshly ground black pepper

Preparation

  • Preheat the barbecue to medium-high heat.
  • Cut the romaine hearts in half lengthwise, keeping the base intact so the leaves stay together. Lightly brush the cut sides with olive oil.
  • Cut the bread into thick slices and brush with olive oil.
  • Place the bread slices on the barbecue grill and grill for 1 to 2 minutes per side, until nicely toasted. Remove from the barbecue and let cool slightly.
  • Next, place the romaine heart halves cut-side down on the grill. Grill for 60 to 90 seconds, until light grill marks appear. Remove from the barbecue.
  • Place the capicollo slices in a barbecue-safe pan. Cook for 1 to 2 minutes per side, until crispy. Transfer to paper towel.
  • Arrange the grilled romaine heart halves on a serving platter. Drizzle with Caesar dressing. Top with Parmesan shavings.
  • Cut the previously cooked capicollo in small pieces and garnish over the salad.
  • Break the grilled bread into rustic croutons and scatter them around the salad.
  • Squeeze the lemon over the salad and finish with freshly ground black pepper.
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Roma  products  used  in  this  recipe

Capicollo Round Mild Sliced

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