Grilled Caesar salad

Grilled Caesar salad

13 ratings

Yuki, opera singer


„This is a fresh take on the classic Caesar salad. It’s a great addition to any summer cookout.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
romaine hearts
4
anchovies
3 cloves
garlic (peeled)
80 ml
extra-virgin olive oil
1
baguette
2 tbsp
Worcestershire sauce
2 tbsp
mayonnaise
2
lemons (juice)
2 tsp
Dijon mustard
100 g
Parmesan cheese (grated and divided)
salt and pepper to taste
Metric
Imperial
  • 2  romaine hearts
  • 4  anchovies
  • 3 cloves garlic (peeled)
  • 80 ml extra-virgin olive oil
  • 1  baguette
  • 2 tbsp Worcestershire sauce
  • 2 tbsp mayonnaise
  • 2  lemons (juice)
  • 2 tsp Dijon mustard
  • 100 g Parmesan cheese (grated and divided)
  • salt and pepper to taste

Utensils

  • blender or food processor
  • pastry brush
  • grill pan or grill
  • cutting board
  • knife

Enjoy with

Dry rosé
A crisp, fruity rosé is a refreshing and tangy pairing for Caesar salad.

Nutrition per serving

Cal
533
Protein
22g
Fat
30g
Carb
45g

Step 1/4

Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.
  • 4 anchovies
  • 3 cloves garlic
  • 80 ml extra-virgin olive oil
  • salt and pepper to taste
  • blender or food processor

Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.

Step 2/4

Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.
  • 2 romaine hearts
  • 1 baguette
  • pastry brush
  • grill pan or grill
  • cutting board
  • knife

Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.

Step 3/4

Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.
  • 2 tbsp Worcestershire sauce
  • 2 tbsp mayonnaise
  • 2 lemons
  • 2 tsp Dijon mustard
  • 50 Parmesan cheese
  • salt and pepper to taste

Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.

Step 4/4

Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.
  • 50 Parmesan cheese

Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.