Grilled Caesar Recipe
shaved parmesan / anchovy / roasted herbed croutons
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Ingredients
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Salad Ingredients
Croutons Ingredients
Dressing Ingredients
Method
Preparation of Croutons
- 1
Make the Croutons
Preheat your oven to 375°F (190°C). Cut the baguette into small cubes.
- 2
In a large bowl, toss the baguette cubes with olive oil and dried Italian herbs until evenly coated.
- 3
Spread the coated cubes on a baking sheet in a single layer.
- 4
Bake in the preheated oven for about 10-15 minutes, or until golden brown, turning halfway through to ensure even crisping.
Preparation of Dressing
- 5
Prepare the Dressing
In a small bowl, finely mince the garlic clove.
- 6
Add lemon juice, Dijon mustard, Worcestershire sauce, and a pinch of salt and black pepper to the minced garlic.
- 7
Whisk in the olive oil gradually until the dressing is emulsified. Adjust seasoning with salt and pepper to taste.
Grilling and Assembling Salad
- 8
Grill the Romaine
Preheat your grill or grill pan over medium heat.
- 9
Cut the romaine lettuce heads in half lengthwise and brush the cut sides with a little olive oil.
- 10
- 11
Remove from the grill and let cool slightly.
- 12
Assemble the Salad
On a serving platter, place the grilled romaine halves.
- 13
Drizzle the dressing over the romaine, add the shaved Parmesan and anchovy fillets.
- 14
Top with the roasted herbed croutons and serve immediately.