Grilled Romaine Caesar Salad with smoky lettuce, grilled lemon homemade Caesar dressing, and toasted baguette.

Scale

2 hearts of romaine, sliced in half lengthwise

2 lemons, cut in half

1/2 baguette, sliced on a bias in 1/4 inch slices

Extra virgin olive oil

2 anchovies

2 garlic cloves

1/2 teaspoon kosher salt

1/2 teaspoon coarse black pepper

3 tablespoons grated parmesan cheese

1/4 cup grilled lemon juice

2 egg yolks

1/2 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

Optional: Parmesan cheese, crispy pancetta or bacon, grilled chicken, grilled salmon

1. Preheat grill for indirect cooking using two-zone grilling method to 400 degrees F.

2. Drizzle bread lightly with olive oil.

3. Place romaine hearts, lemons, and baguette slices on grill over direct heat. Cook about 2 minutes per side, flipping often.

4. Remove when bread is toasted, lemons are charred, and romaine has grill marks.

5. For dressing, blend anchovies, garlic, salt, pepper, and parmesan into a paste.

6. Add grilled lemon juice, egg yolks, Dijon mustard, and olive oil. Blend on low until emulsified.

7. Serve grilled romaine with dressing, parmesan, and optional toppings.

Grill romaine quickly to avoid over-wilting.

Blend dressing slowly for proper emulsification.

Serve immediately for best texture.

Keywords: Grilled Romaine Caesar Salad, Homemade Caesar Dressing, Summer Salad, Grilled Side Dish, Smoky Lettuce