Grilled Caesar Salad

Grilled Caesar Salad
4.5 from 2 ratings
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This salad is full of wonderful flavor and texture—the smoky crunch of grilled romaine, creamy Caesar dressing, crumbled Parmesan croutons and a drizzle of sun-dried tomato oil. Aside from grilling the lettuce, all the remaining components can be made ahead, making it perfect for summer entertaining. And if you’re really crunched for time, store-bought dressing and croutons will do in a pinch.This recipe is adapted from head chef Julio Martinez of Brimstone Woodfire Grill in Pembroke Pines, Florida. It was originally published in the South Florida Sun Sentinel.
Prep Time
22
minutes
Cook Time
8
minutes
Servings
2
servings
Grilled Caesar Salad recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 1 romaine heart, split in half, lengthwise
  • extra virgin olive oil, for grilling
  • 1/4 cup caesar dressing (recipe follows)
  • 1 tablespoon shaved parmigiano reggiano cheese
  • 1/2 cup parmesan croutons (recipe follows)
  • sun-dried tomato oil, for drizzling (recipe follows)
  • 3 1/2 ounces canned anchovy fillets, drained
  • 2 cup olive oil
  • 1 tablespoon dijon mustard
  • 2 3/4 ounces minced garlic
  • 1/4 cup lemon juice
  • 1 ounce worcestershire sauce
  • 1 ounce red wine vinegar
  • 3/4 teaspoon white pepper
  • 3/4 tablespoon tabasco sauce
  • 3/4 tablespoon black pepper
  • 1 teaspoon salt
  • 2 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1/2 cup bread cubes, cut from a french baguette
  • 2 teaspoon canola oil
  • 1 teaspoon olive oil
  • grated parmigiano reggiano cheese, for sprinkling
  • salt and black pepper, to taste
  • 1/2 teaspoon kosher salt
  • 1 cup sun-dried tomatoes
  • 1 cup extra virgin olive oil
Directions
  1. Prepare a wood fired grill to medium high heat.
  2. Split 1 romaine heart in half, lengthwise. Lightly brush the romaine heart halves with olive oil.
  3. Place the romaine on the grill, cut side down. Cook until nicely charred, about 2 minutes.
  4. Remove romaine from grill and gently toss with 1/4 cup Caesar dressing to coat.
  5. Place romaine hearts on a serving plate. Top with 1 tablespoon shaved Parmigiano Reggiano cheese and 1/2 cup crumbled Parmesan croutons. Drizzle with sun-dried tomato oil.
  6. Using a food processor fitted with a blade attachment, combine 3 1/2 ounces canned and drained anchovy fillets with 1/4 cup olive oil. Process until smooth paste forms, scraping down sides of bowl with a rubber spatula.
  7. Transfer anchovy mixture to the bowl of an electric mixer fitted with a whisk attachment. Add 1 tablespoon Dijon mustard, 2 3/4-ounces minced garlic, 1/4 cup lemon juice, 1 ounce Worcestershire sauce, 1 ounce red wine vinegar, 3/4 teaspoon white pepper, 3/4 tablespoon Tabasco sauce, 3/4 tablespoon black pepper, 1 teaspoon salt, 2 cups mayonnaise and 1 cup grated Parmesan cheese. Whisk on medium speed and gradually increase to high until combined.
  8. Reduce to medium speed and slowly add remaining 1 3/4 cup olive oil until it is incorporated and dressing is a thick and creamy consistency. Makes about 6 cups.
  9. Preheat oven to 350 F.
  10. Toss 1/2 cup French bread cubes in 2 teaspoons canola oil and 1 teaspoon olive oil. Transfer to a baking sheet. Sprinkle with grated Parmigiano Reggiano cheese and season with salt and pepper, to taste.
  11. Bake until cheese browns and bread is crisp, about 6 minutes.
  12. Using a heavy bottom, medium sauce pan over high heat, bring 2 quarts of water to a boil. Add 1/2 teaspoon kosher salt and 1 cup sun-dried tomatoes to the water and boil for 6 minutes. Transfer tomatoes to a colander and drain on paper towels.
  13. Using a food processor or blender, pulse tomatoes until smooth. Slowly add 1 cup extra virgin olive oil and blend until emulsified. Makes about 2 cups.
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