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Grilled Caesar Salad

A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon.

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Yield: 4 servings

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

2 hearts romaine, halved lengthwise
1/3 of a French baguette, sliced in half lengthwise (as for a sandwich)
1/3 cup garlic grapeseed oil

For the Caesar dressing:
1 small clove garlic, minced
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Heat a grill pan over medium heat.
Brush both sides of the romaine lettuce and bread slices with garlic grapeseed oil, and season with salt and pepper to taste.
Grill the romaine until the leaves are wilted, turning so they are slightly charred on all sides, about 3 minutes total. Grill the bread until golden brown and crisp on both sides.
Cut the grilled romaine and bread into bite-size pieces, and place them in a bowl.
For the dressing, whisk together the garlic, lemon juice, anchovy paste, Worcestershire sauce and Dijon mustard. Slowly drizzle in the olive oil, while whisking rapidly to create a temporary emulsion. Season with salt and pepper to taste.
Toss the salad with just enough dressing to coat and top with a sprinkling of Parmesan cheese.