Embrace the
quintessential
summertime holiday
by throwing everything
and we mean everything
on the grill.

STYLED AND WRITTEN BY ANNABEL COHEN

PHOTOGRAPHS BY ANGIE BAAN

Just as the backyard becomes our living room, Mother Nature
becomes the perfect party planner. Grilling is cooks' food, fast
and furious (unlike barbecue, which requires slow, even heat)
— super heat means speedy searing so that juicy juices stay
put within meats, vegetables and anything else you choose
to throw on. And for our Fourth of July celebration, we grill
everything, from Caesar salad to grilled peach cobbler.
Remember, grilling foods is a cinch. Most often, a quick
splash of olive oil and a sprinkle of sea or kosher salt are
enough addition to undisguised food to allow grilled foods to
taste real. By July — the thick of the too-short season — we
want extra ease and tend to seek the most effortless but still
scrumptious fare. Even the most obvious choices — burg-
ers and dogs — can still be gourmet if you open your mind:
Forego hamburger for ground meats such as veal, turkey,
chicken and fish; and swap traditional hot dogs for sausage
in any number of forms and flavors. Change up the toppings,
too: A thick slice of grilled eggplant is delicious atop a burger
while a spicy roasted red pepper slaw is an elegant replace-
ment for relish.
Squeeze out every precious drop of summer living. Fire up
the grill, pick up a pair of tongs and invite the masses. You'll
be prepared with these easy, yet extraordinary twists on tradi-
tional favorites.

B10 •

JULY 2009 •

fN platinwn

Grilled Caesar Salad

croutons

2

1 /4

cups 1/2-inch bread cubes, any flavor
cup olive oil

salad

4 romaine hearts, cut into six wedges
Extra-virgin olive oil for brushing on lettuce
fresh ground pepper to taste

Make croutons: Toss bread cubes with oil to coat.
Bake at 350°F for 10-15 minutes until the crou-
tons are golden.
Make dressing: Combine dressing ingredients
in the bowl of a food processor and process until
smooth.
Grill lettuce: Heat grill to medium. Brush let-

dressing
1 /4
cup mayonnaise (regular or low-fat)

2-4 garlic cloves, peeled
1 Tbsp. Dijon mustard
Juice from 1 lemon
1 Tbsp. Worcestershire sauce
cup extra-virgin olive oil
6
anchovy fillets, drained (optional)
cup freshly grated Parmesan cheese

tuce wedges very lightly with oil. Arrange the
leaves on the grill and cook, turning once or twice,
until just wilted and charred, about 1 minute.
Remove from grill, arrange on plates or on a plat-
ter and drizzle dressing over. Sprinkle with fresh
grated Parmesan cheese, fresh ground pepper and
top with croutons. Makes 8 servings.

