Grilled Romaine Caesar with Crispy Shallots & Jalapeño-Parmesan Dressing

Serves 4 | Ready in 25 minutes

A bold take on the classic Caesar—grilled romaine adds charred depth, crispy shallots bring the crunch, and a spicy jalapeño-parmesan dressing ties it all together.

Ingredients:
For the Salad:

2 heads field-grown romaine lettuce, halved lengthwise, trimmed but intact

2 tbsp Texas olive oil

Salt & freshly cracked black pepper

1–2 shallots, thinly sliced

¼ cup flour (or cornstarch for gluten-free)

Neutral oil for frying

For the Dressing:

1 clove garlic, minced

½ jalapeño, seeded and minced

1 egg yolk or 1 tbsp Dijon mustard (for creaminess)

Juice of 1 organic lemon

¼ cup olive oil

2 tbsp grated cheese or parmesan

Salt & pepper to taste

Instructions:
Make the Dressing:
Whisk together garlic, jalapeño, egg yolk or mustard, and lemon juice. Slowly stream in olive oil while whisking until emulsified. Stir in grated cheese, salt, and pepper. Chill until ready.

Prep the Shallots:
Toss sliced shallots in flour and fry in hot oil until golden and crisp (about 2–3 minutes). Drain on paper towels and salt lightly.

Grill the Romaine:
Brush romaine halves with olive oil and season with salt and pepper. Grill cut-side down on high heat for 1–2 minutes until charred but still crisp.

Assemble the Salad:
Plate grilled romaine, drizzle generously with jalapeño dressing, and top with crispy shallots, more grated cheese, and cracked pepper.

Optional Additions:
Top with a soft-boiled Coyote Creek egg

Add grilled Deeply Rooted Ranch chicken or Texas Iberico pork tenderloin

Serve with sourdough croutons

Store in a plastic bag or container in fridge.