Grilled Romaine Caesar Recipe

In a small bowl combine 1 cup mixed olives, 2 tbs extra-virgin olive oil, 1 tsp lemon zest, 1 sliced garlic clove, 1 tsp crushed red pepper flakes and 1 tsp fresh thyme or oregano if using.

Stir to coat and let sit at room temperature for at least 20 minutes (or refrigerate up to 24 hours). Bring to room temperature again before serving.

Preheat oven to 375°F (190°C).

Toss 3 cups cubed day-old focaccia with 2 tbs olive oil, 1 minced garlic clove, 1 tsp sea salt and 1 tsp chopped rosemary until evenly coated.

Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway, until golden and crisp. Cool on a rack.

In a medium bowl mash 4 chopped anchovy fillets with 1 minced garlic clove and 1 tsp kosher salt to form a paste.

Add 1 cup mayonnaise, 1 tsp Dijon mustard, 2 tbs lemon juice, 1 tsp Worcestershire sauce and 40 g freshly grated Parmigiano-Reggiano. Whisk to combine.

Add 2 tsp freshly cracked black pepper and whisk again. If the dressing is too thick, whisk in up to 2 tbs warm water, 1 tbs at a time, until you reach a creamy but pourable consistency.

Taste and adjust salt, lemon, or pepper. Refrigerate for 15–30 minutes to meld flavors; bring to room temperature before using for best texture.

Preheat a grill or grill pan to medium-high heat (about 450°F / 230°C).

Trim the romaine hearts: slice each heart lengthwise in half, keeping the core intact so leaves hold together. Pat dry thoroughly—moisture inhibits charring.

Brush cut sides and outer leaves lightly with 3 tbs olive oil. Season the cut sides with a light sprinkle of salt and 1 tsp freshly cracked black pepper.

Place romaine halves cut-side down on the hot grill. Grill 2–3 minutes without moving until well-marked and slightly softened. Flip and grill 30–60 seconds on the outer side just to warm and add color. Remove from heat.

Arrange grilled romaine on a serving platter. Spoon or drizzle the cracked pepper Caesar dressing over the warm romaine (about 2–3 tbs dressing per half, or to taste).

Scatter house focaccia croutons over the salad and sprinkle shaved Parmigiano-Reggiano evenly (about 40 g total).

Top with marinated olives (distribute the 1 cup among the salad) and finish with an extra crack of black pepper. Serve immediately with lemon wedges on the side.