Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Chef Julia Sullivan of Henrietta Red for sharing her recipe for an adaptable grilled Caesar salad.
At Henrietta Red, dinner is all about fresh, simple ingredients. Many menu items take a pass through the kitchen’s wood-burning stove, so smoky charred flavors abound.
The dining room might be temporarily closed, but you can recreate those signature flavors in your home kitchen. Chef Julia Sullivan is sharing this versatile recipe for a grilled Caesar salad. It’s a great way to use up any vegetables you have on hand, just adjust the grilling time to make sure whatever you’re using cooks until tender.
1 cup garlic aioli (recipe below)
4 Tbsp anchovy paste
1 Tbsp Worcestershire
1 Tbsp Dijon mustard
2 cups parmesan, grated, plus more for garnish
1/2 cup lemon juice
1/2 cup balsamic vinegar
Combine all ingredients and whisk to combine.
Adjust seasoning to taste.
2 egg yolks
1/2 teaspoon kosher salt
1/2 cup grapeseed oil
1/2 cup olive oil
2 garlic cloves
Separate the eggs and place the yolks in a mixing bowl. Microplane the garlic cloves into the egg yolks, add salt, and whisk to combine.
Stabilize the bowl by forming a dish towel into a ring, placing it on the counter, and placing the bowl in the center of the ring. Whisk vigorously while adding the oil in a slow stream. Continue whisking until oil is fully incorporated. You should achieve a thick, mayonnaise-like consistency.
Season with lemon juice and adjust seasoning to taste.
Grilled Vegetable Caesar
1 head escarole (or romaine, Tuscan kale, or Napa Cabbage)
1 bunch spring onions or scallions
1 bunch asparagus
½ lb oyster or king oyster mushrooms
Extra virgin olive oil or grapeseed oil
Brush vegetables with grapeseed oil and season liberally with salt. Mushrooms absorb oil, and may require a bit more.
Grill the kale, spring onions, and asparagus over medium-low heat for 2-3 minutes on each side, or until they are just tender. On a separate part of the grill, cook the mushrooms over medium-high heat, turning frequently for 6-7 minutes until they are tender. In all cases, avoid direct flame when possible.
Cut all vegetables into 2-inch sections, toss with dressing. Finish with additional parmesan, lemon, and salt to taste.