Grilled Caesar salad

Step 1/ 4

• 2 anchovies
• 1½ cloves garlic
• 40 ml extra-virgin olive oil
• salt
• pepper

• blender or food processor

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

Step 2/ 4

• 1 romaine hearts
• ½ 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

• 1 tbsp Worcestershire sauce
• 1 tbsp mayonnaise
• 1 lemons
• 1 tsp Dijon mustard
• 25 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

• 25 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.

Enjoy your meal!