Grilled Romaine ensalada Caesar con miso from Asada: The Art of Mexican-Style Grilling (page 162) by Bricia Lopez and Javier Cabral

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Notes about this recipe

  • bernalgirl on July 19, 2024

    Delicious, we fought over the last bites. I used a mayonnaise-based quick homemade dressing with cotija in place of parm, and loved the interplay with the grilled romaine. My only change would be to grill the romaine dry, rather than applying olive oil, for a more crisp-charred result.

  • rmardel on July 26, 2023

    The Caesar dressing is more mellow than traditional Caesar dressing, but still umami rich. I used a slightly higher proportion of miso. I found the dressing comforting on a hot summer evening and think of this more as a summer evening, perhaps when one does not want a punch of sharp flavor. It is a good recipe to have in the arsenal, as I can see it as useful, but think I still prefer my Caesar to be a little more sharply aggressive.

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