Grilled Caesar Salad

Makes 20 - 25 servings

Karima Bondi

Grilling infuses this salad with a slightly smokey flavor.

ingredients

Romaine Lettuce Hearts
Fresh Lemon
Fresh Garlic
Extra virgin olive oil
Anchovies in olive oil
Salt & Pepper
Parmesan Reggiano Cheese

Romain History

These tall, upright heads were first grown in the papal gardens in Rome, so the French called the variety ’romaine.’

directions

Take 6 or 7 cloves of garlic; mince. Add minced garlic to 1/4 cup of extra virgin olive oil. Add salt and freshly ground black pepper liberally and mix well. Coat lettuce leaves with mixture, pulling them back gently as not to tear them and keeping lettuce head intact.Grill lettuce heads until wilted and have grill markings. Squeeze fresh lemon juice on lettuce, drizzle with anchovy oil (I like to chop anchovies onto the lettuce with the oil.) Shave parmesan (can use vegetable peeler)on top.

notes

If using charcoal (Greg's preferred method) open vents before lighting charcoal. When fire is medium-hot, lightly oil grill rack. If using a gas grill, preheat on high for 10 minutes (covered grill) then reduce to moderate heat.

Source: Gregory Miller