INGREDIENTS
- 2 heads washed and halved lengthwise romaine
- 1 head quartered radicchio
- 2 jalapenos
- 2 sliced ½” thick peaches
- 1 tbsp olive oil
- 1 cup quartered cherry tomatoes
- parmesan shards
- kosher salt
- fresh cracked black pepper
Jalapeno-Caesar Vinaigrette
- 2 jalapenos
- 3 minced cloves garlic
- ¼ cup extra-virgin olive oil
- 1 tbsp anchovy paste
- 2 tsp dijon mustard
- ¼ cup lemon juice
- 1 tsp lemon zest
- ½ tsp kosher salt
- 1/3 tsp fresh cracked black pepper
METHOD
- Pre-heat BBQ to high heat.
- Oil jalapenos and add to grill, char on all sides then remove.
- Using a pairing knife remove skin, stem and seeds.
- Add jalapeno flesh and all ingredients in to a blender and blend until emulsified, store in fridge for up to one week.
- Oil and season peaches and grill for 45 seconds a side and remove.
- Brush romaine and radicchio with oil and salt and pepper on both sides.
- Place directly onto racks and grill for one minute a side and remove. Suggested plating is family style.
- Using an appropriate dish or platter lay down the romaine and place radicchio all around.
- Place down peaches and top with vinaigrette, tomatoes and parmesan shards.
