Cacio E Pepe Grilled Caesar Salad

Elevate your summer dining experience with a healthy twist on a classic appetizer. This grilled cacio e pepe (“cheese and pepper” in Italian) Caesar salad lends its savory and peppery flavors to this refreshing dish. Featuring white beans and toasted whole wheat bread crumbs, this salad is an innovative and nutritious dish that not only satisfies your taste buds but also provides a wealth of wholesome benefits.

Pump up your dressing

Adding some of the cannellini beans to your dressing will not only add a protein punch, but it will also give you a smoother dressing. Simply add 1/2 cup (125 mL) of the 14 oz (398 mL) can of beans to your dressing ingredients and use a blender or food processor to blend them all together.

Change it up

Not a fan of beans? Consider adding grilled chicken, shrimp, tofu, or a poached egg on top of your salad for an extra protein boost. This not only makes the salad more substantial but also elevates it to main dish potential.

Cacio E Pepe Grilled Caesar Salad

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Servings

4 Servings

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Ingredients

• 4 to 6 whole black peppercorns
• 2/3 cup plain Greek yogurt
• 1 Tbsp extra-virgin olive oil
• 1/4 cup grated Parmesan
• Juice of 1/2 lemon
• 1 garlic clove minced
• 1/4 tsp flake salt
• 2 to 3 large heads romaine lettuce
• 14 oz can cannellini beans drained and rinsed (see tip)
• Toasted bread crumbs for garnish (optional)

Ingredients 4 to 6 whole black peppercorns 2/3 cup plain Greek yogurt 1 Tbsp extra-virgin olive oil 1/4 cup grated Parmesan Juice of 1/2 lemon 1 garlic clove minced 1/4 tsp flake salt 2 to 3 large heads romaine lettuce 14 oz can cannellini beans drained and rinsed (see tip) Toasted bread crumbs for garnish (optional)

Servings 4 Servings Print Recipe

Instructions

1. In ungreased pan on medium high heat, toast peppercorns for 30 to 60 seconds, or until fragrant. Constantly move pan to prevent burning. Remove from heat and let cool. With mortar and pestle, grind coarsely.
2. In small bowl, whisk yogurt, oil, Parmesan, lemon juice, ground peppercorns, minced garlic, and salt until emulsified. Set aside.
3. Halve romaine heads vertically. On hot grill, place heads cut side down and cook until charred, about 1 to 2 minutes.
4. Arrange grilled lettuce heads on serving plate, add beans directly on top of grilled romaine, and drizzle with dressing. Top with additional flake salt and toasted bread crumbs, if desired.

Recipe Notes

Per serving: 163 calories; 11 g protein; 7 g total fat (2 g sat. fat); 19 g total carbohydrates (5 g sugars, 1 g fiber); 155 mg sodium