GRILLED CAESAR SALAD

By jarren

Ingredients

• For the dressing:
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp white wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 anchovy fillets, rinsed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup extra-virgin olive oil
• For the toasts:
• 12 " baguette, cut on the bias into 5" long, 1/2" thick slices
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, peeled
• For the salad:
• 3 romaine hearts, halved lengthwise through the cores
• 1/4 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

For the dressing:

Combine lemon juice and garlic in a bowl and let sit for 10 minutes. Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemon-garlic mixture in blender for about 30 seconds. With blender running, slowly add oil. Measure out slightly over 1/3 cup dressing and set aside for brushing romaine.

On a gas grill, turn all burners to high, cover and heat until hot, about 15 minutes. Leave all burners on high.

For the toasts:

Clean and oil cooking grate. Brush bread with oil and grill, uncovered, until browned, about 1 minute per side. Transfer to platter and rub with garlic cloves.

For the salad:

Brush cut sides of romaine with reserved dressing; place half of the romaine, cut side down, on grill. Cook, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat with remaining romaine. Drizzle charred romaine with remaining dressing. Sprinkle with Parmesan. Serve.