Grilled Caesar Salad

Grilled Caesar Salad

Source: Simple Bites Food Blog

Like all Caesar salads, this version is best enjoyed immediately after tossing. It will be slightly warm, which I find only adds to its appeal. I’ve used crouton, but you could just as easily grill a few slices of crusty bread, then tear them up and toss them into your salad.

3 hearts of Romaine lettuce

1 cup croutons (make your own!)
handful of freshly grated Parmesan
3 Tablespoons of your favorite Caesar salad dressing or my quick eggless vinaigrette below

1.Preheat grill to 400°F, then reduce burners to medium heat.

2.Slice Romaine hearts in half lengthwise and place on grill. Grill for about two minutes per side, until grill marks appear and outer leaves start to blacken slightly.

3.Remove lettuce from grill and place on a large cutting board. With a sharp knife, quickly chop Romaine cross-wise into 1-inch strips; transfer lettuce to a large bowl.

4.Toss lettuce with Caesar dressing, Parmesan, and croutons until well combined. Taste salad, and add salt if necessary. Serve at once.

Quick Caesar Vinaigrette (egg-free)

1 clove garlic, peeled

1 teaspoon sea salt
juice of 1/2 lemon (approx. 2 Tablespoons)
6 Tablespoons extra virgin olive oil
1/4 teaspoon anchovy paste (optional)

1.Crush garlic with the blade of a chef’s knife and transfer to a small bowl. Add lemon juice, salt, and anchovy paste and whisk to combine.

2.Slowly drizzle in olive oil until vinaigrette is emulsified. Use at once or transfer to a small jar and refrigerate for up to five days.