Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Cook Time
8 Mins
Yield
Serves: 6

A favorite side gets a llittle char, and extra flavor, in our Grilled Caesar Salad. Grill the romaine quickly just until grill marks appear and the lettuce wilts slightly.

How to Make It

Step 1

Make dressing: Puree mayonnaise, sour cream, vinegar, minced garlic, anchovies, lemon juice, Worcestershire sauce and mustard in blender until smooth. With motor running, drizzle in 1/2 cup oil and blend. Season lightly with salt and pepper. Cover and refrigerate.

Step 2

Preheat grill to medium-high. Brush cut side of bread with some of remaining oil. Grill bread, turning once, until toasted, 3 to 5 minutes. Remove bread from grill and rub with cut side of halved garlic clove. Cut into 1-inch pieces.

Step 3

Brush all sides of lettuce with remaining oil; sprinkle with salt and pepper. Grill lettuce, turning frequently, until lightly charred around edges, 2 to 3 minutes.

Step 4

Chop lettuce and divide among 6 bowls. Sprinkle with Parmesan, scatter baguette pieces over and drizzle with some of the dressing. Serve immediately, passing additional dressing on the side.

Ratings & Reviews