GRILLED CAESAR SALAD
This quick and easy salad with homemade caesar dressing and croutons pairs perfectly with the slow roasted ribeye recipe from above.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
- 1 romaine lettuce head, cut in half (1/2 a head per person)
- olive oil for spraying on lettuce
- pinch of sea salt
- 1 pasteurized egg, at room temperature
- 1 cup olive oil, mild or extra virgin, at room temperature
- 1/4 cup Parmigiano Reggiano cheese
- 1 clove garlic, smashed (or more, to taste)
- 4 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1 1/2 tsp anchovy paste (omit if you don't like anchovy)
- baguette or other nice crusty bread
- olive oil
Preheat your grill to medium high heat
Spray olive oil lightly on the cut pieces of lettuce.
Grill the cut part of the lettuce until nice grill marks form. Flip halfway to create cross lines.
Let the lettuce rest and cool down before applying the dressing.
Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon.
Keep refrigerated and eat within a few weeks. You will never want to buy store bought Caesar dressing after trying this one, I promise.
While you have your grill on, slice baguette into finger width slices and spray or toss in some olive oil. When the grill is hot enough, grill each side creating a criss cross design. Let them cool down and cut them into either squares or in half. Then you are ready to add them on top of the salad and drizzle the dressing on top and shave some fresh Parmigiano Reggiano cheese to add more goodness.