Grilled Caesar Salad
Grilled Caesar Salad with charred romaine, crispy breadcrumbs, and Parmigiano
Servings: 2
Equipment
- Blender
Ingredients
For The Salad
- 2 heads romaine
- 1 C breadcrumbs
Caesar Dressing
- 2 anchovies or a few dashes of Worcestershire sauce
- 1 lemon juiced
- 2 tbsp parmesan grated
- 1/4 C olive oil
- 1 tsp Dijon mustard
- 1/2 tsp mayo optional, helps keep things emulsified, you could also use an egg yolk
- 1 clove garlic
- salt
- pepper
Instructions
- To make the dressing add your ingredients into a blender, or immersion blender safe container. Blend it. Taste to make sure its all good and adjust if needed. You can also mush everything together in a large bowl with a fork too. You just want a creamy dressing with no large chunks of anchovy or garlic.
- Toast breadcrumbs in the oven, or even better toast them with some olive oil in a pan till crisp.
- Split the romaine heads in half and give them a quick blot with a paper towel if there is any excess moisture. Give a small drizzle of oil on the cut surface, or even brush on a little bit of the dressing if you like. Get your pan screaming hot and grill the romain for 30 seconds or so. You want a little color, not a soggy sloppy mess.
- Plate it all up and enjoy.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!