Grilled Caesar Salad
Total: 20 min
Active: 20 min
Yield: 4 servings
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Preheat the grill to medium-high heat.
In a bowl, combine the mayonnaise, Worcestershire sauce, lemon juice, mustard, vinegar, and garlic. Whisk until smooth, then gradually whisk in the olive oil. Add the Parmesan cheese and continue whisking until well combined. Season the dressing with salt and pepper to taste.
Drizzle olive oil over the romaine hearts and season with salt and pepper. Place them cut-side down on the grill and cook for 2 to 3 minutes until grill marks appear. Brush the bread slices with olive oil and grill them until crispy with grill marks on both sides, about 5 minutes.
Spread sugar on a small plate and dip the cut sides of the lemons into it. Grill the lemon halves until slightly charred and marked, about 2 to 3 minutes.
Cut the bread into bite-sized pieces and serve the grilled romaine hearts, croutons, and lemons on a wooden board alongside the Caesar dressing.
Active: 20 min
Yield: 4 servings
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Preheat the grill to medium-high heat.
In a bowl, combine the mayonnaise, Worcestershire sauce, lemon juice, mustard, vinegar, and garlic. Whisk until smooth, then gradually whisk in the olive oil. Add the Parmesan cheese and continue whisking until well combined. Season the dressing with salt and pepper to taste.
Drizzle olive oil over the romaine hearts and season with salt and pepper. Place them cut-side down on the grill and cook for 2 to 3 minutes until grill marks appear. Brush the bread slices with olive oil and grill them until crispy with grill marks on both sides, about 5 minutes.
Spread sugar on a small plate and dip the cut sides of the lemons into it. Grill the lemon halves until slightly charred and marked, about 2 to 3 minutes.
Cut the bread into bite-sized pieces and serve the grilled romaine hearts, croutons, and lemons on a wooden board alongside the Caesar dressing.