Grilling the chicken and lettuce of the Caesar salad adds a deep, satisfying, charred flavor.
This recipe is courtesy of Food Network.
Chop 2 garlic cloves and purée with ½ cup olive oil, anchovies, and lemon juice in a blender until smooth. Season with salt and pepper.
Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3-4 minutes per side.
Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove.
Brush the romaine with 1-2 tablespoons of the dressing and grill until charred, about 1-2 minutes per side. Chop the lettuce and transfer to a bowl.
Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, Parmesan, and pepper to taste. Garnish with more Parmesan.