Ree ups the flavor of this timeless salad by grilling tomatoes, lemons and hearts of romaine!
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Take one sassy previous city lady, her hunky rancher other half, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Female. The Pioneer Woman is an open invite into Ree Drummond's life: The award-winning blogger and best-selling cookbook author pertains to Food Network and shares her special brand of house cooking, from throw-together suppers to classy celebrations. The series, set against the incredible story of life in your home on the range, is the next finest thing to actually resting on a stool in Ree's cooking area.

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Grilled Tomato and Caesar Salad
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Total: 15 minutes
Active: 15 minutes
Yield: 2 servings

Ingredients

Salad:

2 Roma tomatoes, cut in half lengthwise
1 heart of romaine, cut in half lengthwise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 lemon, quartered

Caesar Dressing:

4 anchovy fillets
2 to 3 tablespoons Dijon mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon Worcestershire sauce
2 cloves garlic
1/2 lemon, juiced
1/2 cup olive oil
1/4 cup newly grated Parmesan, plus additional shavings, for serving
Kosher salt and newly ground black pepper

Directions

For the salad: Heat a grill or grill pan over medium heat.

Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, along with the lemon quarters, until perfectly marked on one side, 3 to 4 minutes. Flip and grill the other side till hot and grill-marked, about another 3 minutes.

For the Caesar dressing: Meanwhile, add the anchovies to a blender or food mill. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mix in a small stream. Stop and scrape down the sides. Include the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse up until the components are thoroughly integrated. Transfer to a serving bowl.

Place the tomatoes and lettuce on a plate. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

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Ree Drummond's Grilled Tomato and Caesar Salad|The Pioneer Female|Food Network