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Try SavoraGrilled Caesar Salad with Asado Croutons
A classic American Caesar salad with a Buenos Aires twist! Grilling the romaine hearts adds a smoky char, and crispy grilled sweetbreads take the place of croutons for a unique and delicious flavor.
Ingredients
- Romaine lettuce hearts2
- Mollejas (sweetbreads)8 oz
- Caesar dressing1/2 cup
- Parmesan cheese1/4 cup
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Lemon juice1 tablespoon
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Learn MoreMethod
Prepare the grill for medium-high heat.
Rinse the mollejas and pat them dry. Season with salt, pepper, and a drizzle of olive oil.
Grill the mollejas for about 5-7 minutes per side, or until they are cooked through and crispy. Remove from the grill and let them cool slightly, then cut them into small cubes.
Halve the romaine lettuce hearts lengthwise. Brush the cut sides with olive oil and season with salt and pepper.
Grill the romaine hearts for 1-2 minutes per side, or until they are lightly charred but still crisp. Remove from the grill.
Place the grilled romaine hearts on plates. Drizzle with Caesar dressing and sprinkle with Parmesan cheese.
Top with the grilled mollejas "croutons" and a squeeze of lemon juice. Serve immediately.
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