Chef notes
If you love a creamy Caesar, then upping the ante with grilled lettuce is a great idea — that subtle char is a total game changer! It adds a smoky flavor to this classic salad.
Ingredients
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons anchovy paste
- 1 teaspoon Worcestershire sauce
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, smashed
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 slices French bread, torn into small pieces (about 1½ cups)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- kosher salt and freshly ground black pepper
- 4 romaine hearts, root trimmed and halved
- olive oil
- 1/2 cup shaved Parmesan cheese
- kosher salt and freshly ground black pepper (optional)
Preparation
Preheat a charcoal or gas grill to medium heat (350 F to 400 F) and lightly oil the grates.
For the dressing:
Put all the ingredients in a wide-mouth jar and blend with an immersion blender until evenly combined and smooth. Taste and season with more salt and pepper as needed. Set aside until ready to serve.
For the croutons:
Heat the oil in a medium nonstick skillet. Add the torn bread and cook, stirring often, until light golden brown.
Add the butter and garlic and stir continuously for 30 seconds to 1 minute, until the garlic is fragrant and golden. Season with salt and pepper. Transfer the croutons to a plate to cool.
For the salad:
1.Use a pastry brush to lightly brush the cut sides of the romaine hearts with oil. Transfer to the grill, cut side down.
2.Grill for 3 to 5 minutes, until char marks form. Transfer the lettuce to a serving platter, cut side up.
3.Drizzle with the dressing and top with the croutons and cheese. Season with salt and pepper, if desired.
