Grilled Caesar Salad

Grilled Caesar Salad

Servings: 6

Ingredients:

Dressing:

  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 cup mayonnaise
  • 1/2 ounce Parmesan cheese, grated (1/4 cup)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets, rinsed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

Salad:

  • 1 (12-inch) baguette, cut on bias into 5-inch-long, 1/2-inch-thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled
  • 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
  • 1/2 ounce Parmesan cheese, grated (1/4 cup)

Instructions:

Make the Dressing: Combine lemon juice and garlic in bowl and let stand for 10 minutes. Process mayonnaise, Parmesan, lemon-garlic mixture, vinegar, Worcestershire, mustard, anchovies, salt, and pepper in blender for about 30 seconds. With blender running, slowly add oil. Reserve 6 tablespoons dressing for brushing romaine.

Make the Salad: Preheat the grill on high. Clean and oil cooking grate. Brush bread with oil and grill, until browned, about 1 minute per side. Transfer to platter and rub with garlic clove. Brush cut sides of romaine with reserved dressing; place half of romaine, cut side down, on grill. Grill until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat. Drizzle romaine with remaining dressing. Sprinkle with Parmesan. Serve.