Grilled Garlic Caesar Salad Recipes

Steps:

• Prepare grill for indirect medium heat. In a small bowl, combine butter and garlic; let stand for 5 minutes. Brush over the cut side of each romaine half; lightly brush with 2-3 tablespoons salad dressing. , Grill, covered, for 3-4 minutes or until outer leaves begin to wilt and romaine is heated through, turning once. Coarsely chop romaine, discarding cores. , Transfer to a salad bowl. Sprinkle with croutons and cheese. Serve with remaining salad dressing.

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

Steps:

• Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
• Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
• Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
• Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
• Toss salad with just enough dressing to coat and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Preheat a stovetop griddle that fits over two burners over medium-high heat. Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes. Set aside to cool.
• Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a mini-food processor. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing. Season with the salt and pepper.
• Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly. Lay the romaine on the grill pan, cut side down. Grill just until marked and slightly wilted, about 2 minutes.
• Arrange the grilled romaine on a platter. Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top. Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.