Grilled Caesar Salad
Author: 
Recipe type: Salads & Dressings
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
The dressing stores well in the fridge for a few months. If you make it in the quantity listed below, you'll have plenty leftover, making Grilled Cesar Salad a possibility even on busy week nights.
Ingredients
  • HOMEMADE CAESAR DRESSING
  • the juice of 2 lemons (about ⅓ cup)
  • 1 t anchovies in oil
  • ½ t sugar
  • 1 t Worcestershire sauce
  • 2 t mayonnaise
  • ½ salt
  • ¾ cup good rapeseed or olive oil
  • ½ t powdered garlic or one whole garlic clove, crushed
  • SALAD
  • 2 hearts of Romaine
  • oil
  • OPTIONAL ADDITIONS
  • 1 T capers
  • 1 cup croutons
  • Shredded Parmesan cheese
  • Salt & Pepper
Instructions
  1. TO MAKE THE DRESSING
  2. Combine the juice, anchovies, sugar, Worcestershire sauce, mayo, salt, and powdered garlic (if using), and with an upright or immersion blender on high speed. Slowly drizzle in the oil while continuing to blend on high until the dressing looks creamy and completely emulsified.
  3. If you are using fresh garlic, add the crushed clove after emulsifying and allow it to infuse its flavor in the oil for 6 - 24 hours before fishing out and discarding. Don't leave the garlic in the dressing as it can be a breeding ground for botulism spores.
  4. TO MAKE THE GREENS
  5. Heat grill (I use a caste iron pan grill) over a medium flame until the grates are hot.
  6. Meanwhile, slice the clean heart of Romaine in half vertically. Brush the cut side with a bit of oil and place firmly on the hot grill,
  7. Allow to char for 30 seconds to a minute.
  8. Remove immediately, dress, garnish and season with salt and pepper. Serve.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/grilled-caesar-salad/