Grilled Caesar Salad
Serves 4
Ingredients
2 Romaine Hearts
2 Garlic Cloves
1 Anchovy Fillet, the ones packed in oil
1 Egg Yolk
2 tbsp Lemon Juice
1 tsp. Dijon Mustard
¼ Cup Grated Pecorino Romano, plus more for serving
2 Dashes of Worchestire Sauce
¼ tsp. Salt
¼ tsp. Pepper
⅓ Cup Olive Oil, plus extra for brushing on the romaine and bread
¼ Cherry Tomatoes, chopped
⅓ Cups Croutons (See NOTE on the bottom of the recipe)
Method
Preheat your grill to around 400 degrees.
First, cut the Romaine in half lengthwise. Then cut in half again.
Rinse under cold water and pat dry very well.
Next, prep your dressing.
In a food processor, combine the garlic, anchovies, egg yolk, lemon juice, Dijon mustard, Pecorino, Worcestershire sauce, salt and pepper. Blend very well for about one minute until all of the ingredients are combined very well. Then slowly drizzle in the olive oil until the dressing is emulsified. Refrigerate until using.
Next do the grilled Romaine lettuce.
Brush each piece of Romaine lightly with some olive oil and place on the grill cut side down. You’re going to be cooking these for approximately two minutes, flipping them constantly. Remove from the grill when the Romaine has a nice char on it.
To serve, place the grilled Romaine on a platter, top with the cherry tomatoes and then drizzle on the dressing.
Top with the croutons, more Pecorino and serve.
Croutons note..you can use store bought croutons but they are so easy to make on the grill. I usually slice day old Italian bread, brush with olive oil and then cut into small cubes. I place the bread on a piece of aluminum foil. Put that on the grill and begin to toast. You will need to keep an eye on these because they can burn quickly. Once they start to get golden brown cover with a piece of aluminum foil, move to the upper part of the grill (I have an upper shelf) and continue to cook until they are nice and toasted.