Fourth of July weekend is upon us! Chances are you'll be hosting or attending a barbecue this Saturday, and if you're anything like me, you can't wait to show off with a delicious summer meal! However, in warm weather, no one wants to spend lots of time inside working on a complicated meal. So here are two ways to save time on your Fourth of July BBQ, while still creating a mouth-watering dish!
1. Grilled Caesar Salad
3 hearts of romaine
1/3 cup oil (canola or olive oil)
2-3 garlic cloves
2 egg whites
1/4 cup Parmesan cheese
1 Tablespoon Anchovies paste
Dash of Worcestershire sauce
1tsp Ground mustard
1 Fresh lemon squeezed
Cut romaine hearts in half lengthwise, then grill cut sides down, just until grill marks appear, about 2-3 minutes. Set aside and let sit.
For the dressing, crush garlic in bowl (preferably an unfinished wooden bowl) with a garlic crusher. Then add a tiny bit of oil and Anchovy paste. With a mortar continue to rub together the garlic and Anchovy paste and then add 1/3 cup oil. Then add 2 eggs, 1/4 cup Parmesan cheese, ground mustard, 1 lemon squeezed, dash of Worchestershire sauce. Add dash of garlic salt or sea salt and freshly ground pepper. Mix together with a whisk.
Place grilled romaine head with grill marks up on a plate. Drizzle dressing over the lettuce and add a pinch of Parmesan on top and anchovies (optional).
Serve and enjoy!
2. Grilled Peaches n' Cream with Balsamic Glaze
Oil for brushing
Vanilla Bean Ice Cream
Rinse peaches and cut in half, removing pits. Preheat the girl. Brush flesh sides of peaches with a neutral oil, and place flesh-side down on the grill. Grill 3-4 minutes, or until slight grill marks appear. Flip over and let cook for one minute, then remove. Serve warm, with a scoop of ice cream on top. Drizzle with balsamic glaze and enjoy!
Serve either of these quick, fresh dishes and I guarantee you'll be the hit of the party! Have a great weekend!