Grilled Caesar Salad
2 people
00h 10
00h 10
A simple and delicious grilled romaine Caesar salad elevated with some smoky sugar free ButcherBox.ca crispy bacon, grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.
Share with your friends
Ingredients and Method
Ingredients
- 3 - 4 strips ButcherBox.ca sugar-free butcher bacon, chopped
- 1 heart of romaine lettuce, sliced in half lengthwise
- 2 lemon, cut in half
- 1/2 baguette ( we use gluten free), sliced diagonally in 1/4" thick slices
- 1/2 cup + more extra-virgin olive oil
- 2 anchovy fillets
- 2 cloves garlic
- 1/2 tsp Kosher salt
- 1/2 tsp freshly cracked black pepper
- 3 tbsp + more for garnish grated parmesan cheese
- 1/4 cup grilled lemon juice (approx one of the grilled lemons)
- 2 egg yolks
- 1/2 tsp Dijon mustard
Method
- Preheat the grill for indirect cooking, with a target of 400F in the cooking chamber. Cook your bacon as you prefer until it is crispy, then roughly chop or crumble into medium-sized pieces.
- Drizzle bread slices with olive oil - a very light coating.
- Place romaine hearts and lemon halves on the grill with cut sides down. Add baguette slices, as well - all over the direct heat and cook everything approximately 2 minutes per side, flipping often so nothing over chars.
- You will have to monitor, as all items will cook at slightly different intervals. Remove bread when it is nicely toasted, remove lemons when they have grill marks and a nice char, and the romaine is lightly charred, but not burnt.
- Make your dressing - place anchovies, garlic, salt, pepper and parmesan cheese into your food processor and pulse until a smooth paste forms.
- Add lemon juice, egg yolks and Dijon mustard; blend on low until fully emulsified. Gradually add olive oil through the lid and continue blending until emulsified again - this should all take at least a minute, keep your blending speed on low.
- Place a romaine heart, one of the remaining grilled lemon pieces and half of the grilled baguette slices on a plate, drizzle with dressing, and sprinkle generously with bacon bits and parmesan cheese. Repeat for the other romaine heart, and serve.
- **If you don't have a grill, this can also be made as a traditional Caesar salad, you can lightly toast the baguette slices under a broiler, and sear the lemons in a very hot skillet or a stove-top griddle pan, if you want to keep the spirit of the recipe. The dressing here is perfect for any version of Caesar salad you wish to make!
Reviews