Grilled Romaine Cesar Salad

Courtesy of Vindulge

My absolute favorite salad of all time is a Cesar salad. I could eat it anytime, anywhere but what sets this salad apart from the rest is not only the grilled romaine and homemade croutons but the DRESSING. While the recipe says to grill the baguette, romaine and lemons, I opted to cast iron the romaine and lemons and made the croutons in the oven (see the chopped chickpea salad recipe for crouton recipe). We finished this with grilled chicken, but any protein / seafood will work. I grated fresh shaved parmesan on top and a healthy dose of cracked pepper. I have made this before with crispy pancetta on top but in my opinion it really isn't needed unless it will be your main source of protein.

Ingredients:

2 hearts of romaine,, sliced in half lengthwise

2 lemons,, cut in half

½ baguette,, (we use gluten free) sliced on a bias in ¼ inch slices

extra virgin olive oil

For the dressing:

2 anchovies

2 garlic cloves

½ teaspoon kosher salt

½ teaspoon coarse black pepper

3 tablespoons grated parmesan cheese

¼ cup grilled lemon juice, (approx 1 large lemon)

2 egg yolks

½ teaspoon Dijon mustard

½ cup extra virgin olive oil

Directions:

Step 1: Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.

Step 2: Drizzle bread with olive oil (a light coating).

Step 3: Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).

Remove from grill.

Step 4: Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).

To make the dressing:

Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.