Grilled Caesar Salad
Croutons can be pade in a 350 deg. F oven by spreading bread cubes on a baking sheet and drizzling with olive oil, salt and peper. Turn once or twice until golden, about 15 minutes. We have had a lot of Caesar’s salads, we we think this one the best tasting and prettiest presentation.
- 4 garlic cloves
- 4 egg yolks*
- 2 anchovies
- 1 T. Dijon mustard
- Juice of two fresh lemons
- 1 c. olive oil
- sea salt
- cracked black pepper
- 4 four heads of romaine lettuce, washed, split lengthwise with only one cut and patted dry
- 3 oz. Parmigiano-Reggiano cheese
- 12 oz. of salad croutons
Rub the inside of a large wooden bowl with the garlic cloves. Remove the garlic cloves, and finely chop. Add the egg yolks, remaining garlic, and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingredients are incorporated. Season the dressing with salt and pepper.
Lightly coat the romaine heads with olive oil and grill for a few minutes each side on high heat. Using a hand-held grater, grate the cheese and place on top of the romaine heads. Add the croutons. Toss the salad completely and re-season if necessary. Serve the salad on cold salad plates. and top with an anchovies filet.
[ALTERNATE 5 MINUTE SIMPLE VERSION]
8 Romaine hearts, coated in olive oil, grilled briefly on high heat, just to form lines and condense flavors. Plate and top with pistachios, grated Parmigiano, anchovies and Girard’s Caesar dressing. Salt and pepper.