Grilled Caesar salad

Nutrition per serving

• 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.