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Char-Grilled Caesar Salad With Parmesan


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 Char-Grilled Caesar Salad With Parmesan      grilled caesar salad


  • 2 heads romaine lettuce hearts, halved vertically with stems intact
  • 1 baguette, sliced on a diagonal
  •  olive oil for drizzling
  • 2 cloves garlic, halved
  • 1/4 cup shaved Parmesan

For the dressing:

  • juice of 1 lemon
  • 2 tablespoons red-wine vinegar
  • 1  tablespoon mayonnaise
  • 1 garlic clove, minced
  • 2 anchovy fillets
  • 1 teaspoon Worcestershire sauce
  • 6-8 turns of a black pepper mill
  • 1/2 cup olive oil
To make the dressing, combine the lemon juice, vinegar, mayo, garlic anchovies, Worcestershire, and pepper in a food processor or blender.  with the motor running, slowly drizzle the olive until a thick, creamy dressing forms.
Preheat the grill to Hugh heat.  Drizzle the oil on the cut sides of the romaine and the bread slices.  Grill the lettuce, cut side down, until the leaves to wilt and char, 3 to 4 minutes.  Meanwhile, grill the bread until browned, 2 minutes aside.  Rub with the garlic cloves while they are still warm.
Divide the grilled romaine among four plates, drizzle with dressing, and top with the shaved Parmesan and grilled bread.
Makes 4 servings.


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Categories : Soups and Salads

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