Grilled Caesar Salad

Grilled Caesar Salad
Grilled Caesar Salad
Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Salad Blender Cheese Dairy Egg Fish Garlic Leafy Green Side Backyard BBQ Grill/Barbecue Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small garlic clove, chopped
  • Carbohydrate 15 g(5%)
  • Cholesterol 35 mg(12%)
  • Fat 21 g(32%)
  • Fiber 3 g(12%)
  • Protein 7 g(14%)
  • Saturated Fat 4 g(19%)
  • Sodium 354 mg(15%)
  • Calories 270

Preparation Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas). Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt. Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl. Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano. Toss salad with just enough dressing to coat and serve immediately. Cooks' notes:

Preparation Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas). Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt. Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl. Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano. Toss salad with just enough dressing to coat and serve immediately. Cooks' notes: