Monthly Archives: January 2013

deconstructed cesar salad

Grilled Deconstucted Caesar Salad
Serves 4 servings
1 clove garlic, crushed
2 tablespoons freshly squeezed lemon juice
3 anchovies, drained
1 teaspoon Worcestershire sauce
1 raw egg (or 1 tablespoon Dijon mustard)
Freshly ground black pepper
1/2 cup canola oil
½ cup freshly grated Parmesan
4 large slices bread, drizzled with olive oil, salt and pepper
2 heads of Romaine Lettuce, Split in half length wise, keeping core intact and submerged in water, then drained
Whole Parmesan for shaving
1. Make dressing: In a blender or a bowl using an immersion blender add the garlic, lemon juice and anchovies, Worcestershire sauce, egg and pepper.
2. With the motor running slowly drizzle in oil. Season to taste with salt and pepper. Dressing should be thick enough to brush on lettuce.
3. Preheat and clean BBQ grill.
4. Grill bread on both sides until grill marks appear, remove from grill and reserve.
5. Brush drained Romaine lettuce liberally with Caeser dressing on cut side.
6. Place Romaine cut side down on hot grill, allow to develop grill marks, and for the lettuce to wilt slighty on the grill side.
7. Remove from grill, on a cutting board, remove core.
8. Slice grill bread, fan lettuce over grill gread.
9. Drizzle dressing over the top. Sprinkle with additional grated cheese.