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.
All You JUNE 2013
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.
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.
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.
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.
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