Bright Star Mediterranean Salad - WBRC FOX6 News - Birmingham, AL

Bright Star Mediterranean Salad

The Bright Star Restaurant

Chef Austin's Mediterranean Salad

 (Serves 4)


(Grilled Romaine lettuce, lump crabmeat, grilled vegetables with Caesar dressing)



Lump Crabmeat


 2- 8 oz. cans lump crabmeat

 3/4 cup apple cider vinegar

         1/3 cup olive oil

1 bunch green onions chopped

Salt and pepper to taste


Combine all ingredients in mixing bowl then chill covered overnight. 



One head of Romaine hearts

2 tablespoons olive oil



One bunch fresh asparagus spears

One bell pepper, sliced

One red onion thinly sliced

½ cup sliced olives

8 strips of cooked bacon, crumbled

4 oz feta cheese, crumbled

Four cherry tomatoes sliced.


Preheat pan over medium high heat.  Add olive oil and swirl until pan is fully coated. 

Cut romaine hearts in half length-wise and leave end intact so each half holds together. Place Romaine hearts in pan and grill until marks form and the lettuce wilts slightly, about six minutes.  Turn once or twice so both sides are even.  Remove from heat and cover loosely.  .Add remaining tablespoon of olive oil to pan and swirl to coat.  Place Asparagus spears, sliced bell peppers and onion in pan and grill until slightly softened.



Tuscan Caesar Dressing


3/4 cup mayonnaise
1 tbsp lemon juice

1 tbsp red wine vinegar
1 tsp Worcestershire
1 clove of garlic (minced)

½ tsp dry mustard
1/4 tsp salt
1/8 tsp pepper
1/2 cup Parmesan cheese
1/3 cup of milk

Mix all ingredients together and shake or whisk until well blended.


To Plate:  Place romaine hears on each plate.  Top with 4 oz crabmeat.  Add ¼ portions of asparagus spears, bell pepper, onion, olives, bacon crumbles, feta cheese, and tomatoes.  Drizzle with Tuscan Caesar dressing. 



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