Grilled Caesar Salad

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.

Yield: Serves 10
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 10.5g
  • Fiber: 1.2g
  • Cholesterol: 25mg
  • Iron: 1.5mg
  • Sodium: 290mg
  • Calcium: 66mg

Ingredients

  • 10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
  • Cooking spray
  • 3 garlic cloves, divided
  • 7 canned anchovy fillets, rinsed, drained, and divided
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 large pasteurized egg yolk
  • 1/4 cup extra-virgin olive oil
  • 3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
  • 1/2 ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

Preparation

  1. 1. Preheat grill to high.
  2. 2. Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.
  3. 3. Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.
  4. 4. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.
  5. 5. Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.
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