Grilled ceasar salad
Recipe by Mara Tittler
Dressing
the easy way is to buy some Ceasar dressing. Or...
2 flat anchovy fillets, drained and chopped
1 small garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons fresh lemon juice, or to taste
Salad
sliced baguette
3 hearts of romaine
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
1-2 tomatoes. Sliced works ok, but 2 handfuls of whole cherry tomatoes are the best!
half a red onion, sliced into 1/2 inch thick rings
Also really good to add the Bobby Flay Grilled Chicken with Dry Rub to this salad
Prep. Time → 20 min
Cook Time → 10 min
1. Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
3. Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
4. Spray tomatoes and onions with olive oil and sprinkle lightly with salt, grill until grill marks appear.
5. Cut romaine hearts in half lengthwise, spray with olive oil, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes.
6. Halve or quarter toasts.
7. We prefer to arrange all ingredients on our plates separately (and add your grilled chicken now if you're including that), cover lightly with dressing and sprinkle with Parmigiano-Reggiano.
8. Alternately, you can chop the lettuce and toss all the ingredients together.
side dishes, salad December 09, 2013 06:09
Author adapted from epicurious.com/recipes/foo...
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