Grilled Cacio Pepe Caesar Salad

Prep Time 20 minutes

Servings 4


4 cosberg lettuce, halved

2 egg yolks

2 tsp lemon juice

½ tsp sea salt

1 tsp freshly ground black pepper

2 cups extra virgin olive oil

1 small garlic clove, crushed

¼ cup pecorino pepato cheese, grated, more to garnish


Place egg yolks, lemon juice, salt and pepper in a glass or ceramic bowl. Whisk to combine. Add half the oil, 1 teaspoon at a time, to the egg mixture, whisking constantly to combine (this will take about 15 minutes) add pecorino.

Oil cosberg and grill on bbq or griddle until charred and slightly wilting.

Place on a plate, coat well with dressing and garnish with more pecorino.


Grilled Chicken with Smoked Chilli and Peanut Sauce


Grilled Barramundi with Sour Cream Sauce