Description
A delightful grilled romaine Caesar salad that brings together the flavors of charred greens, grilled lemons, and a creamy dressing, perfect for light yet satisfying meals.
Ingredients
- 2 hearts of romaine, sliced in half lengthwise
- 2 lemons, cut in half
- ½ baguette, sliced on a bias into ¼ inch slices
- Extra virgin olive oil
- 2 anchovies
- 2 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 tablespoons grated parmesan cheese
- ¼ cup grilled lemon juice (approximately from 1 large lemon)
- 2 egg yolks
- ½ teaspoon Dijon mustard
- ½ cup extra virgin olive oil (for dressing)
- Parmesan cheese (to serve)
- Optional proteins: crispy pancetta or bacon, grilled chicken, or grilled salmon
Instructions
- Preheat the grill for indirect cooking using the two-zone grilling method, aiming for 400 degrees F in the cooking chamber.
- Drizzle the baguette slices lightly with olive oil to coat them.
- Once the grill is hot, place the romaine hearts, lemon halves, and baguette slices directly on the grill.
- Cook for approximately 2 minutes per side, flipping often to ensure even grilling.
- Remove the ingredients from the grill as soon as they’re ready to your liking and let cool before assembling.
Notes
Monitor grill temperature closely and avoid opening the grill frequently. Allow grilled items to rest before assembling for enhanced flavor.