I love that a classic Caesar can be whipped up in a pinch, and now that we've hit grilling season, I experimented a little by charring lettuce leaves directly on the grill. By quickly grilling the romaine lettuce, I imparted a charred flavor that's irresistible with a creamy Caesar salad dressing.
Of course, every Caesar salad needs croutons, so I lightly coated slices of bread in olive oil before grilling them alongside romaine lettuce. I wasn't able to source fresh anchovies but picked up salted whole anchovies, which I rinsed and lightly grilled for a boost of fish flavor.
The result? A salad that makes for a great first course for any barbecue party — or, with grilled chicken, a complete Summer meal. Heat up the barbeque and get to grilling this Summer Caesar salad.
If you don't want to make your own dressing, substitute a quality store-bought Caesar dressing to shave off more prep time. 1 clove garlic, smashed Makes 4 appetizer or side salads.
1/2 teaspoon anchovy paste or 2 anchovy fillets
1 egg yolk
1 1/2 teaspoons Dijon mustard
Zest and juice of 1 lemon
1 tablespoon water
1/2 cup extra-virgin olive oil
1/4 cup Parmesan, grated
Salt and pepper, to taste
2 heads of romaine lettuce, cleaned and halved
2 focaccia buns or 1/4 of a french baguette, sliced into 1" strips
4 salted whole anchovies (optional)
If you don't want to make your own dressing, substitute a quality store-bought Caesar dressing to shave off more prep time.
1 clove garlic, smashed
Makes 4 appetizer or side salads.