Grilled Caesar salad

Based on 15 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
romaine hearts
anchovies
3 cloves garlic (peeled)
80 ml extra-virgin olive oil
baguette
2 tbsp Worcestershire sauce
2 tbsp mayonnaise
lemons (juice)
2 tsp Dijon mustard
100 g Parmesan cheese (grated and divided)
salt
pepper
Metric
Imperial

Utensils

  • blender or food processor
  • pastry brush
  • grill pan or grill
  • cutting board
  • knife

Nutrition per serving

Cal
533
Protein
22 g
Fat
30 g
Carb
45 g
  • Step 1/4

    Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.
    • anchovies
    • 3 cloves garlic
    • 80 ml extra-virgin olive oil
    • salt
    • pepper
    • blender or food processor

    Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.

  • Step 2/4

    Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.
    • romaine hearts
    • baguette
    • pastry brush
    • grill pan or grill
    • cutting board
    • knife

    Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.

  • Step 3/4

    Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.
    • 2 tbsp Worcestershire sauce
    • 2 tbsp mayonnaise
    • lemons
    • 2 tsp Dijon mustard
    • 50 g Parmesan cheese
    • salt
    • pepper

    Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.

  • Step 4/4

    Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.
    • 50 g Parmesan cheese

    Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.