Delicious Grilled Caesar Salad

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A Caesar salad is a salad made with romaine lettuce and croutons. It is often  dressed tableside with parmegiano cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, anchovy, and black pepper.

A grilled Caesar salad with grilled romaine, buttery croutons, and classic Caesar dressing is one of the best tasting Caesar salads you'll ever eat.

Grilling the romaine imparts a subtle smoky flavor to the salad that balances perfectly with the sharpness of the dressing and the buttery flavor from the croutons.

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How To Make Caesar Salad

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Ingredients for Caesar salad dressing.

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Add the cheese to the bowl of your food processor. Process on high until the cheese is extremely fine.

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Chop the garlic before adding it to the food processor.

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Add the garlic, and pepper and process until a smooth paste forms.

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Add the anchovies, eggs, lemon juice, and Worcestershire. Process until smooth and creamy.

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While the processor is running drizzle the oil into the sauce until a thick emulsion begins to form.

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When you finish it should be like this.

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Wash, trim, and slice the romaine heads in half through the stem.

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Cook just to char the leaves, turn, char again and remove.

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Arrange the bread cubes on a parchment lined sheet pan in a single layer. Place in preheated oven and cook until crisp through, About 20 to 30 minutes.

In the image above I am using a silpat rather than parchment, either works equally well.

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A grilled Caesar salad with grilled romaine, buttery croutons, classic Caesar dressing, and Parmigiano Reggiano.

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Grilled Caesar Salad

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• Yield: 5 servings
  
• Prep Time: 20 minutes
• Cook Time: 2 to 4 minutes
  

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Ingredients

For The Romaine

• 5 heads romaine lettuce, washed and sliced in half through the stem
• Extra virgin olive oil to brush
• Salt and pepper to taste

For The Croutons

• 3 to 5 slices old bread, cubed
• 1 cube unsalted butter
• Salt and pepper to taste

For The Dressing

• 1 cup / 105 grams extra virgin olive oil
• 1 cup / 105 grams grapeseed oil
• 1/4 cup / 25 grams freshly grated parmigiano cheese
• 3 garlic cloves, minced - about 15 grams
• Freshly ground pepper, to taste
• 6 anchovy fillets
• 2 large eggs
• Juice from 1 lemon, about 20 grams
• 1 teaspoon / 8 grams Worcestershire sauce
  

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Method

For The Romaine

1. Preheat gas grill on high or build a charcoal fire in your barbeque grill.
2. Meanwhile wash, trim and slice the romaine heads in half through the stem. Brush the romaine with olive oil and season with a pinch of kosher salt and cracked pepper.
3. When the grill is / coals are good and hot, place the romaine halves cut side down on the grill. Cook just to char the leaves, turn, char again and remove. When all of the romaine is grilled off in this manner allow to rest in the refrigerator, until ready to use.

For The Croutons

1. Preheat oven to 225° F / 105° C.
2. Cut the bread slices into cubes, 1/2 x 1/2 x 1/2 inch or 1 x 1 x 1 cm. Add bread cubes to a large mixing bowl. Season with a few pinches of kosher salt and cracked pepper.
3. Melt the butter over low heat until it is almost completely melted. Remove from heat and swirl to finish melting. Pour over bread cubes and toss vigorously to evenly coat.
4. Arrange the bread cubes on a parchment lined sheet pan in a single layer. Place in preheated oven and cook until crisp through, About 20 to 30 minutes. Remove from oven and set aside until you are ready to make the salads.

For The Dressing

1. Combine the oils in a measuring cup and set aside.
2. Add the cheese to the bowl of your food processor. Process on high until the cheese is extremely fine. Add the garlic, and pepper and process until a smooth paste forms.
3. Add the anchovies, eggs, lemon juice, and Worcestershire. Process until smooth and creamy.
4. While the processor is running drizzle the oil into the sauce until a thick emulsion begins to form. As the dressing becomes thicker you can add the oil a little faster until all of the oil is incorporated into the dressing.
5. Transfer the dressing to a container, cover, and rest on counter for 6 to 8-hours, before refrigerating.

To Plate

1. Arrange one head (2 halves) of romaine on a plate. Spoon some of the Caesar dressing around and over the leaves. Dust with a sprinkling of freshly grated pepper and Parmigiano. Sprinkle with some croutons and serve. Optionally, you can arrange one or two anchovy filets over each of the salads.

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Notes

1. About the salt - don't add any salt to the dressing until after you have made the dressing. Then taste it and determine if it needs more salt. The reason for this is that anchovies can be very salty and usually there is enough salt in them to season the dressing without the need for adding any more salt.
2. Some nice additions to this salad that I have used in the past are capers and anchovy filets. I just place a few capers around the salad and arrange anchovy filets across the top.
   

Tags: grilled caesar salad, caesar salad dressing recipe, how to make caesar salad, caesar salad recipe

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