Grilled Caesar Salad
Nothing reminds me more of summer than a clean preheated grill, begging for the magic of barbecue to begin. This recipe comes from my love of grilled veggies and salads and elevates your classic Caesar salad. Fresh romaine lettuce heads are grilled and adorned with lemony Caesar dressing, homemade breadcrumbs and croutons, and fried capers. I mean, could you dream up a better summer salad?!
INGREDIENTS
**This recipe yields a half of a head of romaine lettuce per person (1 full head of romaine lettuce = 2 people). This recipe, therefore, makes enough for 4 people.
DRESSING
1/2 tsp anchovy paste (or 1 anchovy fillet minced)
2 garlic cloves, minced
2 tsp lemon juice
Zest of half a lemon
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 - 1/2 cup mayonnaise (depending on how creamy you like)
1/2 cup parmesan cheese, freshly grated
1/2 tsp salt
1/2 tsp black pepper
SALAD ASSEMBLY
2 heads romaine lettuce, thoroughly washed & halved lengthwise
Spray olive oil or avocado oil
3 tbsp capers
Pat of salted butter (about 1 tbsp)
1/2 lemon, halved & charred on the grill
1/4 loaf of sourdough or salt-rising bread, cut into 1/2” cubes
3 tbsp olive oil, for croutons roasting croutons
Salt & pepper, to taste
Instructions:
Heat grill to 425/450 F. Heat oven to 400 F.
Place bread (cut into 1/2” cubes) on a baking tray with olive oil, salt and pepper. Mix and coat bread cubes with olive oil, salt and pepper and place in preheated oven for about 9 minutes. Turn oven down to 375 F and rotate tray. Roast for another 4-5 minutes until crispy and golden brown. Remove from oven.
Spray lettuce halves with spray olive or avocado oil and lay on hot grill, cut side down. Lay lemon halves around lettuce on grill to achieve grill marks and loosen the lemon juice. Cover and grill lettuce and lemons for about 7-10 minutes until tips of lettuce become charred and the center is warm but still crunchy. Use one of the grilled lemon halves to squirt the warm lemon juice over the grilled lettuce.
Once the lettuce and lemons are off the grill, place an 8” skillet on the grill with a pat of butter. Allow butter to melt and add capers. Fry until desired texture/crispiness. Remove from grill and turn grill off at this point.
Combine dressing ingredients in a bowl and whisk well.
Top warm lettuce with dressing, croutons, and fried capers. Enjoy!
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