Grilled Caesar Salad

From YankeeMagazine.com — July 2010

Salads Recipes

Yield: 8 servings

• 3 lemons, well scrubbed
• Extra-virgin olive oil
• 4 heads Romaine lettuce
• Caesar Dressing (see accompanying recipe)
• Wedge Parmigiano-Reggiano cheese
• Black Olive Croutons (see accompanying recipe)

Slice lemons into 1/4-inch-thick rounds. Place in a bowl and drizzle with 1 tablespoon olive oil. Heat your grill to medium-high. Place lemon rounds on grill and cook until well-browned. Set aside.

Slice Romaine heads in half lengthwise, keeping leaves intact. Brush flat (cut) side with olive oil. Place on grill (cut side down) and cook 1 to 2 minutes (without moving). Place on a serving plate and drizzle with Caesar Dressing (recipe below).

With a peeler, shave shards of the cheese over the top. Sprinkle with Black Olive Croutons (recipe below) and arrange lemon rounds on top.

Caesar Dressing

• 3 anchovy filets, rinsed, roughly chopped
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 2 tablespoons lemon juice
• 2 large egg yolks
• 1 garlic clove
• 1/4 to 1/3 cup extra-virgin olive oil

In the bowl of a food processor, pulse together all ingredients except olive oil. Then with the motor running, add 1/4 cup olive oil. Taste and add more oil if necessary. If too thick, add water to loosen.

Black Olive Croutons

• 5 thick slices (approximately) country bread
• 1 cup black-olive paste
• 1 tablespoon (approximately) extra-virgin olive oil

Heat oven to 350°. Spread olive paste on each bread slice. Cut bread into 1/2-inch cubes. Place on a rimmed baking sheet and bake until toasted, about 10 minutes. Stir croutons and bake another 5 to 6 minutes. Remove and let cool to room temperature.

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