Grilled Caesar
 
 
by:
Serves: 6
Ingredients
  • 2 tablespoons lemon juice
  • 2½ tablespoons mayonnaise
  • 3 medium garlic cloves, minced to paste, divided
  • ¼ teaspoon Worcestershire sauce
  • Salt and ground black pepper
  • 9 tablespoons pure olive oil, divided
  • ½ cup grated Parmesan cheese, ¼ cup finely grated, ¼ cup coarsely grated or shaved
  • 3 baby romaine hearts, halved
  • 12 slices French bread, cut on the diagonal
Instructions
  1. Whisk lemon juice, mayonnaise, 1 garlic clove, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in 5 tablespoons oil to make a creamy dressing, stir in finely grated Parmesan and set aside.
  2. Heat gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire.
  3. Meanwhile, mix remaining 2 garlic cloves with remaining ¼ cup of oil; lightly brush cut sides of Romaine hearts and both sides of bread slices with oil. Place Romaine hearts, cut sides down, and bread on hot rack; leaving lid up grill, turning bread slices once and leaving Romaine in place until impressive grill marks form, about 5 minutes.
  4. Place a couple of bread slices on each serving plate; top with a Romaine heart, drizzle with dressing, sprinkle with coarsely grated or shaved Parmesan and serve.
Notes
Use a microplane, if you’ve got one, for grating the cheese that gets stirred into the dressing. Switch to a coarse grater or even a vegetable peeler for the cheese that’s sprinkled over the finished salad.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/grilled-caesar/