Grilled Caesar Salad

I started making this last year when we lived in Kauai for a few months. Our little rental had a beautiful garden filled with orchids growing all over the trees, cooking and eating outside just felt like a MUST!

For us here on the Big Island, life is slowly opening up after 'STAY HOME' and returning to normal. Kids have completed (kinda) school for the year and we are settling into longer evenings that allow us to linger over dinner together.


Grilling this classic salad adds a layer of nuttiness. It's honestly such a showstopper... with minimal work. Even our children love to eat it and it's EPIC to pull out for a dinner party!


Ingredients:

serves 6

3 Heads of Romain Lettuce

Caesar Dressing (see below)

Croutons (see below)

Shaved Parmesan Cheese


For the Dressing:

1 tsp Anchovy paste

Juice and zest of 1 Lemon

1/2 tsp sea Salt

1/4 tsp course Black Pepper

1/4 cup shaved Parmesan

1 cup Mayonnaise

Avocado Oil


In a bowl, whisk together the ingredients until totally smooth, obviously you'll see the texture of the cheese tho. Add in enough Avocado Oil to get the dressing to a good 'drizzle' consistency.


For the Crouton 'dust':

1 Baguette

Olive or Avocado Oil

1 tsp sea Salt

3 Tbsp Butter

Heat the oven to 425. Rip up the bread and place it on a baking sheet. Drizzle with a good amount of oil and the salt.


Bake for 8-10 minutes until the bread is VERY golden brown.


Transfer the bread into a blender and blend until it's like course breadcrumbs. You may have to work in batches.



Finally, return the crumbs to the baking sheet and dot the butter through. Return to the oven for 1-2 mins until the butter is melted and the crumbs are ALL golden brown.


These will store in an airtight container for up to a week.


Grill the Lettuce:

3 heads of Romain Lettuce

Avocado Oil



Heat your GRILL to HOT.


Slice each head of Romain in 1/2 longways and drizzle with Avocado Oil.


Grill each side, cut side last, for 2-3 mins until you can see those lovely char marks!


Remove from the grill and place on your serving tray.


To Compile the Salad:

Drizzle the dressing onto the Romain.

Sprinkle with shaved Parmesan Cheese.

Scatter the Crouton 'dust' all across.


Serve immediately!


xo Beth










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