Grilled caesar salad
Indulge in the bold flavors of grilled Caesar salad featuring charred romaine, savory croutons, tangy Parmesan, and creamy dressing. A smoky twist on a classic favorite.
Ingredients:
- 1 large egg yolk (see Tip)
- 2 anchovy fillets, finely chopped to a paste (about 1 1/2 teaspoons)
- ½ teaspoon Dijon mustard
- ½ teaspoon grated garlic
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 60g Parmesan cheese, grated with a microplane (about 1 1/4 cups), divided
- ⅓ cup mild olive oil plus 2 tablespoons, divided
- 2 heads romaine lettuce, outer leaves removed, halved lengthwise through root
- 1 medium lemon, halved crosswise
- 4 (1-inch-thick) slices whole-grain bread
Instructions:
- Blend together egg yolk, anchovy, mustard, garlic, Worcestershire, salt and 1/4 cup Parmesan in a medium bowl until thoroughly mixed. While whisking continuously, slowly incorporate 1/3 cup oil. Keep in the refrigerator until needed.
- Heat up a gas grill to high temperature (around 450°F to 500°F). Place romaine lettuce halves and lemon halves, cut-side facing up, on a large baking sheet. Drizzle with the remaining 2 tablespoons oil and set aside.
- Place the bread on unoiled grates; grill, without covering, until it becomes charred and crispy, which takes about 1 to 2 minutes per side. Move it to a cutting board and set it aside. Put the romaine lettuce halves and lemon halves, cut-side down, on unoiled grates; grill, without covering, flipping the lettuce once in between, until the lettuce gets a light char on both sides and the lemons have charred cut sides, for about 2 to 4 minutes. Take them off the grill; transfer the romaine lettuce to a cutting board and cut in half lengthwise (creating 8 wedges in total).
- Dice the charred bread into small pieces. Squeeze the juice of 1 lemon half into the dressing mixture and blend it in.
- Place the romaine lettuce wedges on a serving platter; pour half of the dressing mixture (approximately 1/4 cup) on top and add the croutons. Squeeze the juice of the remaining lemon half over the salad. Sprinkle with the remaining 1 cup Parmesan. Serve immediately, accompanied by the extra dressing.
Summary:
- Calories: 1719 kcal
- Fat: 127 g
- Protein: 57 g
- Carbs: 104 g
- Potassium: 3616 mg
- Magnesium: 306 mg