When you think of grilling, you don’t often think of salad. We’re here to tell you that the grill is not only for meat! This Grilled Caesar Salad recipe will be a delightful surprise at your next barbecue.
This salad can also be enjoyed topped with things like grilled salmon, chicken, or shrimp…so feel free to add whatever you like!
6 Tablespoons grated Parmesan cheese
1/4 cup lemon juice
2 cloves garlic, minced
3 anchovy fillets, minced
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 cup extra virgin olive oil
2 large eggs
2 Romaine lettuce hearts, cut in half lengthwise
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons olive oil
8 thin (1/4-inch) slices of French bread
1 garlic clove, cut in half
For Dressing : In a bowl, combine cheese, lemon juice, garlic, anchovy, mustard, and Worcestershire sauce. Drizzle in the oil while whisking constantly.
Place eggs in small sauce pan and cover with 1 inch cold water. Bring to a boil, remove from heat, cover and let stand for 15 minutes. Drain hot water from eggs and cover with cold water for 15 more minutes.
Peel and chop the eggs. Reserve.
Rub 2 tablespoons olive oil on Romaine hearts and season with 1/4 teaspoon each of salt and pepper.
Brush bread with remaining olive oil.
Over high heat, grill Romaine lettuce until slightly charred and bread slices until toasted.
Rub the toasted bread lightly with garlic half. Break into 1/2-inch pieces.
Place 1/2 head of Romaine on each plate. Spoon several tablespoons of Caesar dressing over the lettuce. Top with chopped hard-boiled egg and toasted bread pieces.