Grilled Caesar Salad
If you take a classic Caesar Salad and throw it all on the grill, you get this upgraded Grilled Caesar Salad. It’s the perfect salad for summer either for potlucks or picnics. It’s an elevated version of a classic dish that you can’t beat.
Grilled Caesar Salad
The classic Caesar Salad gets a grilled makeover with my Grilled Caesar Salad. It's perfect for summer grilling season with added flavor!
Servings: 6
Equipment
- Food processor
- Grill or grill pan
Ingredients
Dressing:
- 6 anchovy fillets packed in oil
- 2 garlic cloves
- ½ teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- ½ cup vegetable oil
- ¼ cup fresh grated parmesan cheese
Salad:
- 3 tablespoons olive oil
- 3 large heads of romaine lettuce
- 1 baguette day old
- 1 garlic cloves
- 4 chicken breast cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Shaved parmesan for topping
Instructions
- In a blender or food processor, pulse the anchovies, garlic cloves and salt until it forms somewhat of a paste. Add the egg yolks, lemon zest, lemon juice, dijon mustard, black pepper, and olive oil; blend until completely incorporated. While the blender or food processor is running, slowly stream in the vegetable oil, blending until the dressing is pale and thick. Mix in the parmesan cheese. Taste for seasoning, adding salt or pepper accordingly. Transfer to a container or bowl and store in the fridge, covered until ready to use. Can be made 3 days in advance.
- Preheat a stovetop grill pan over medium-high heat. Cut the romaine lettuce in half, lengthwise, keeping the root end in tact to keep the lettuce together while it grills. Brush the lettuce with oil, to prevent it from sticking to the grill. Place the lettuce on the preheated grill, cut side down, and cook for about 2 to 5 minutes, or until grill marks form. Flip over and continue to grill for another 3 to 4 minutes. Transfer to a plate and allow to cool.
- Cut the baguette in half, lengthwise, and brush with oil. Place the bread on hot grill, cut side down, and cook for about 3 to 5 minutes, or until grill marks form. Flip over and continue to grill for another 2 to 3 minutes. Transfer to a cutting board. While the bread is still warm, rub the charred cut side, with the garlic clove, grating it into the bread nooks and crannies. Cut into a medium dice and arrange on a baking sheet. Place in a 350°F oven for about 15 minutes or until crispy and golden brown. Remove from oven and allow to cool.
- Place the chicken cutlets into a medium bowl. Season with salt, pepper, paprika, garlic powder and 1 tablespoon oil. Stir until evenly incorporated. Place chicken onto hot grill, in one even layer. Grill for about 5 to 7 minutes. Flip over and continue to cook on second side for another 4 to 6 minutes. Transfer to a plate and allow to rest for about 5 minutes before slicing. Slice into thin pieces.
- Cut the lettuce into small strips and toss into a large mixing bowl. Add the croutons, sliced chicken, shaved parmesan and a bit of the dressing, or as much as you’d like. Toss to evenly combine and serve right away. Enjoy!
