Grilled Caesar Salad

18 ingredients
5 steps

Ingredients

  • FOR THE DRESSING:
  • 1 clove Garlic
  • 2 whole Anchovy Fillets
  • 2 whole Large Egg Yolks
  • 3 Tablespoons Lemon Juice, Plus More As Needed
  • 1 teaspoon Dijon Mustard
  • Salt And Pepper
  • 1/2 cups Extra Virgin Olive Oil
  • 1/4 cups Parmigiano Reggiano, Finely Grated, Plus Shavings For Serving
  • 2 dashes Worcestershire Sauce
  • FOR THE CROUTONS:
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Butter
  • 2 cloves Garlic, Lightly Crushed
  • 4 cups Italian Bread With Soft Crust, Cut Into 1 Inch Cubes
  • 2 Tablespoons Parmigiano Reggiano, Finely Grated
  • FOR THE SALAD:
  • 2 whole Hearts Of Romaine Lettuce, Sliced In Half Lengthwise, Root Intact

Directions

  1. 1
    For the dressing, finely chop the garlic, drizzle with a few drops of oil and sprinkle with salt. Using the back of your knife, smash garlic into a paste. Add garlic paste, anchovies, egg yolks, lemon juice and mustard to a blender, season with salt and pepper, and pulse to combine. While blending, slowly drizzle in oil, adding only a few drops at a time to start. Add cheese, Worcestershire and additional lemon juice, if needed, and pulse to combine. Taste for seasoning. Set aside.
  2. 2
    For croutons, combine oil, butter and garlic cloves in a large nonstick skillet and warm over medium heat. Once butter has just melted, add bread cubes to pan and season with salt and pepper. Cook for 7-10 minutes, stirring every minute once bread begins to brown, or until browned and crisp on the outside, but still slightly chewy in the center. Add a drizzle or two of oil if pan becomes too dry. During the last minute of cooking, add cheese and toss to combine. Discard garlic. Set aside.
  3. 3
    Heat grill pan or outdoor grill to high heat. Brush with oil. Add romaine to grill cut side down and lightly weigh down with a pan to help encourage grill marks. Cook 30 seconds to 1 1/2 minutes or until grill marks form and lettuce wilts slightly on cut side.
  4. 4
    To serve, drizzle dressing over romaine, and top with croutons and shavings of Parmigiano Reggiano. Enjoy.
  5. 5
    Note: If using fresh bread, preheat oven to 325°F. Add bread cubes and bake for about 3-4 minutes, or until slightly dried out.

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