Grilled Romaine Caesar Salad is the perfect grilled side dish! Recipe for homemade caesar dressing included!
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Grilled Romaine Caesar Salad Recipe
Description
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.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.
- 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).
- 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.
