Grilled Romaine Caesar Salad
A simple and delicious grilled romaine Caesar salad elevated with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.
Servings 4 servings
- 2 hearts of romaine, sliced in half lengthwise
- 2 lemons, cut in half
- ½ baguette, (we use gluten free) sliced on a bias in ¼ inch slices
- extra virgin olive oil
For the Grilled Lemon Caesar Dressing:
- 2 anchovies
- 2 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 tablespoons grated parmesan cheese
- ¼ cup grilled lemon juice (approx 1 large lemon)
- 2 egg yolks
- ½ teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Parmesan Cheese
- Crispy pancetta or bacon
- Grilled Chicken
- Grilled Salmon
Preheat grill for indirect cooking. (As you cook, you want to have a cool side, in case you need to move the greens or bread over if they start cooking too quickly)
Drizzle bread with olive oil (a light coating).
Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).
To make the Dressing:
Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.
- Serving size: serve a half of a romaine wedge per person.
- The dressing yields 1 cup.