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Grilled Caesar Salad

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Garlic makes the dressing for this Grilled Caesar Salad.

Use both direct heat and indirect heat from the grill to make this special Caesar salad.

Grilled Caesar Salad

2 egg yolks
2 cloves garlic
3 anchovy fillets
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Kosher salt, to taste
Freshly ground black pepper, to taste

4 tablespoons unsalted butter
4 cloves garlic, crushed
2 cups 1/2-inch cubes ciabatta bread
Kosher salt, to taste
Freshly ground black pepper, to taste

2 heads romaine lettuce, cut in half lengthwise
1 tablespoon light olive oil
1/4 cup grated Parmigiano-Reggiano

To make the dressing: Place the egg yolks, garlic, anchovies and mustard in the bowl of a food processor fitted with the steel blade. Pulse for 10 seconds. Slowly add the olive oil in a steady stream. Add the cheese, lemon juice, Worcestershire sauce and Tabasco. Season with salt and pepper and pulse until combined. Refrigerate.

To make the croutons: Heat your grill. Melt the butter in a small saucepan on the stovetop, add the garlic and cook over low heat for 10 minutes, making sure to not let the butter brown. Strain the butter into a small bowl. Add the bread cubes, season with salt and pepper, and toss together. Place the bread on the perforated grill pan and grill over direct heat for 2 to 3 minutes, turning constantly, until toasted light brown on all sides. Using barbecue mitts, remove the grill pan from the grill and allow the croutons to cool.

To make the salad: Brush the inside of each lettuce half with light olive oil. Place the lettuce on the grill, cut side down, over indirect heat. Close the lid and grill for 1 minute, or until lightly browned. Remove and let cool.

To assemble: Place a lettuce half on each plate, grilled side up. Pour the desired amount of dressing over the lettuce and top with croutons and cheese. Serve immediately.

Makes 4 servings.

From Garrett Stephens/The County Line

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