Thursday, March 19, 2009
Grilled Caesar Salad
We've all ordered the classic Caesar Salad when in the mood for the perfect light-ish lunch, haven't we? As the days are getting warmer, the sun shining longer and our outdoor barbecues begging to be used, why not try something a little different?
Grilling lettuce is one of those easy tricks to turn a simple Caesar salad into a real treat. The charred romaine becomes slightly caramelized when grilled and adds wonderful flavor to the dish. Homemade dressing just puts this over the top. This is my way to welcome Spring, what's yours?
Grilled Caesar Salad with Homemade Dressing (serves 4)
2 small romaine hearts
¼ cup of croutons
4 strips of bacon
2 tablespoons of shaved Parmesan
1 teaspoon of Dijon mustard
1 egg yolk
1 teaspoon of anchovy paste
1 small garlic clove, smashed into a paste
¼ cup of olive oil
¼ cup of grated Parmesan
Salt and freshly ground pepper
To make the dressing, add the egg yolk, mustard, anchovy paste and garlic in a bowl. Whisk until the mixture looks homogeneous. Slowly add the oil, continuously whisking. Make sure that the oil gets well incorporated. Add the Parmesan. Taste and adjust the seasoning with salt and pepper. Reserve.
Cut the bacon in small strips and sauté on medium high heat. You don’t need to add oil to the pan as the bacon has enough natural fat. Sauté for 3-4 minutes or until the bacon is nice and crisp. Place the bacon strips on paper towels to soak up excess fat. Reserve.
Set your barbecue or indoor grill to medium high heat. Cut the romaine hearts in half, vertically. Grill the romaine hearts (placing the inside of the romaine down) for 2-3 minutes. Remove from the heat and set on your serving platter. Add the croutons, bacon strips and shaved Parmesan and drizzle with the dressing.