Caesar Gems Recipe

Preparation Instructions

1. 1

   Prepare the Romaine

   Preheat your grill to medium-high heat. Cut the romaine hearts in half lengthwise. Brush the cut sides with a little olive oil and sprinkle with salt.

2. 2

   Grill the Romaine

   Place the romaine halves cut-side down on the grill. Grill for about 2-3 minutes until charred and slightly wilted. Remove from the grill and set aside.

3. 3

   Fry the Capers

   In a small frying pan over medium heat, add a tablespoon of olive oil. Once hot, add the capers and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.

4. 4

   Prepare the Focaccia Croutons

   Cut the focaccia slices into small cubes. Toss them with a little olive oil and a pinch of salt. Toast them in the oven at 400°F (200°C) for about 10 minutes or until golden brown.

5. 5

   Slice the Vegetables

   Thinly slice the red onion and halve the cherry tomatoes.

6. 6

   Assemble the Salad

   On a serving plate, lay the grilled romaine halves. Top with fried capers, sliced red onion, halved cherry tomatoes, and croutons. Drizzle with balsamic glaze and Caesar dressing. Finish with freshly grated Parmesan cheese and torn basil leaves.