Smoked & Grilled Caesar

12 ingredients
5 steps

Ingredients

  • Smoked Caesar
  • 1 Pasteurized Egg Yolk
  • 1 tablespoon Dijon Mustard
  • 2.5 tablespoons Balsamic Vinegar
  • 2.5 tablespoons Freshly Squeezed Lemon Juice
  • 2 teaspoons Chopped Garlic
  • 1 teaspoon Worcestershire Sauce
  • 4 dashes Tobasco Sauce
  • 2 Skinless, Boneless, Smoked Anchovie Fillets
  • Grilled Romaine
  • 1/2 Head of Romaine per Person
  • Whole Garlic Cloves

Directions

  1. 1
    Pulse the above ingredients in a food processor until combined.
  2. 2
    With the food processor on low, add 1.5 cups olive oil until dressing is completely emulsified.
  3. 3
    Cut each head of romaine in half, long ways, as well as a clove of garlic. Rub the cut side of the garlic over the cut side of the romaine lettuce.
  4. 4
    In a grill pan coated with olive oil, and on medium-high heat, place the romaine cut side down. Cook until there are light brown grill marks on the lettuce, approximately 30 seconds to 1 minute, then remove from pan and place directly on plate or serving platter showing those beautiful grill marks!
  5. 5
    Drizzle each grilled romaine half with the Caesar dressing to your preferred amount, a few turns of freshly ground black pepper, and serve immediately.

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