Description
A smoky and tangy take on a classic Caesar salad, featuring grilled romaine hearts and a rich dressing.
Ingredients
- 2 hearts of romaine, sliced in half lengthwise
- 2 lemons, cut in half
- ½ baguette, sliced on a bias into ¼ inch slices
- Extra virgin olive oil
- 2 anchovies
- 2 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 tablespoons grated parmesan cheese
- ¼ cup grilled lemon juice (approximately from 1 large lemon)
- 2 egg yolks
- ½ teaspoon Dijon mustard
- ½ cup extra virgin olive oil (for dressing)
- Parmesan cheese (to serve)
- Optional proteins: crispy pancetta or bacon, grilled chicken, grilled salmon
Instructions
- Preheat the grill for indirect cooking using the two-zone grilling method, aiming for 400 degrees F.
- Drizzle the baguette slices lightly with olive oil to coat them.
- Once the grill is hot, place the romaine hearts, lemon halves, and baguette slices directly on the grill. Cook for approximately 2 minutes per side, flipping often.
- Remove everything from the grill as soon as they’re ready to your liking.
- Let everything cool before assembling. Serve with grated parmesan cheese and your choice of crispy bacon, grilled chicken, or grilled salmon for added protein.
Notes
Use fresh romaine hearts and keep an eye on the grill to prevent burning.
