The poetic last words spoken by Julius Caesar as he was attacked by a group of senators including his very close friend, Marcus Junius Brutus.
The phrase, “Et tu, Brute,” was immortalized by William Shakespeare’s, Julius Caesar, and is a phrase still used widely today when referring to an event of betrayal.
Of course it is debated if these words were in fact Caesar’s last, but for dramatic effect, let’s say they were.
As the Ides of March are upon us today, I was compelled to make Grilled Caesar Salad with Roasted Garlic-Salted Pepitas. If you don’t understand the connection between the Ides of March and Julius Caesar, ummm…you need to read Julius Caesar. Let’s leave it at that.
Now, as far as Caesar Salad is concerned, it has nothing to do with Julius Caesar, however I do think of him everytime I eat it. Is that enough of a connection?
I make this particular Caesar dressing without coddled eggs because I know it freaks some people out (not me). However, grilling the lettuce, making its outer leaves warm, might also freak out some people (again, not me). Adding the pepitas gives the salad a contrasting crunch. And don’t even say you dislike anchovies if you have never tried them…they are AWESOME.
The Wild Boar has always felt this is the ugliest salad I make but then proceeds to lick his plate clean. Yep, ugly food is always good food. Not everything can be pretty.
Let’s grill this up…
Here’s what you will need: Hearts of romaine, extra-virgin olive oil, red wine vinegar, Dijon mustard, dry mustard, hot pepper sauce, garlic, fresh lemon juice, black pepper, anchovies, raw pepitas (pumpkin seeds) and garlic salt.
In a small bowl, combine 2/3 cup pepitas, 2 teaspoons extra-virgin olive oil and 1 teaspoon garlic salt. Mix until pepitas are completely coated with oil and salt. Place on a foil-lined baking sheet and bake in a 375 degree oven for 5-8 minutes, or until slightly brown. Watch them closely or they might burn. Set aside.
In a bowl combine anchovies, 3 teaspoons Dijon mustard, 2 teaspoons dry mustard, garlic, 2 teaspoons Worcestershire sauce, 1/4 cup plus 2 Tablespoons red wine vinegar, 1/4 teaspoon black pepper, 1/4 teaspoon hot pepper sauce and 1 Tablespoon plus 1 teaspoon lemon juice. Transfer to a blender and begin blending while gradually adding 3/4 cup extra-virgin olive oil. Adjust seasoning to taste.
Slice hearts of romaine lettuce in half lengthwise and brush them with some of the Caesar Dressing.
Place lettuce halves face down on a heated grill pan or grill for about 1-2 minutes, or until lettuce is golden and slightly wilted.
Remove from grill and arrange face up on a plate. Drizzle more dressing over lettuce.
Sprinkle with pepitas.
Serve with a knife and fork…it’s so good.
Grilled Caesar Salad with Roasted Garlic-Salted Pepitas
3 teaspoons Dijon mustard
1 (2 ounce) can anchovies, drained
2 teaspoons dry mustard
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1/4 cup plus 2 Tablespoons red wine vinegar
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 Tablespoon plus 1 teaspoon fresh lemon juice
3/4 cup extra-virgin olive oil plus 2 teaspoons, divided
2/3 cup raw pepitas
1 teaspoon garlic salt
4 hearts of romaine lettuce
In a small bowl, combine pepitas, 2 teaspoons olive oil and garlic salt. Mix until pepitas are completely coated with oil and salt. Place on a foil-lined baking sheet and bake in a 375 degree oven for 5-8 minutes, or until slightly brown. Watch them closely or they might burn. Set aside.
In a bowl combine anchovies, Dijon mustard, dry mustard, garlic, Worcestershire sauce, red wine vinegar, black pepper, hot pepper sauce and lemon juice. Transfer to a blender and begin blending while gradually adding remaining 3/4 cup extra-virgin olive oil. Adjust seasoning to taste.
Slice hearts of romaine lettuce in half lengthwise and brush them with some of the Caesar Dressing.
Place lettuce halves face down on a heated grill pan or grill for about 1-2 minutes, or until lettuce is golden and slightly wilted.
Remove from grill and arrange face up on a plate. Drizzle more dressing over lettuce. Sprinkle with pepitas.
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