Grilled Caesar Salad
by Masterbuilt
Ingredients
- 2 flat anchovy filets, drained
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons fresh lemon juice
- 2 slices baguette, sliced into 12 (½-inch) slices
- 4 Romaine hearts, halved
- 1 cup Parmigiano-Reggiano cheese, finely grated
Directions
- Preheat grill to 350° F (medium setting).
- To make the dressing, combine anchovies, garlic, oil, salt, and pepper in a food processor, then process on high until smooth. Add egg and lemon juice and process until combined. Makes ¾ cup dressing.
- Brush both sides of baguette slices with dressing. Place bread slices on aluminum foil and grill, turning once, 3 to 4 minutes each side, or until toasted. Cut Romaine hearts in half lengthwise, and grill with cut sides down for 2 minutes. Do not turn.
- Chop Romaine crosswise into 2-inch width strips, and transfer to a medium mixing bowl. Cut the grilled baguette slices into ½-inch cubes and add to Romaine, along with the Parmigiano-Reggiano cheese. Toss and serve immediately with remaining salad dressing.
