About Us saturday chef recipe

Grilled Caesar Salad

Original date aired: July 31st, 2010

Overview

Another light meal for a (hopefully) warm summer night.


Ingredients

Your mise en place includes:

  • 1 Tbsp anchovy paste
  • 1 garlic clove, chopped
  • 1/2 cup of extra-virgin olive oil
  • 1/4 tsp black pepper
  • 12 slices baguette
  • 1 large egg
  • 2 Tbsp fresh lemon juice, or to taste
  • 3 hearts of romaine
  • 1/2 cup of Parmesan Cheese, shredded

Directions
  1. Place the anchovy paste into a bowl with the lemon juice, chopped garlic and egg yolk.
  2. Slowly whisk in the olive oil and season with salt & pepper.
  3. Preheat grill to medium hot.
  4. Brush both sides of each baguette slice with some olive oil, then grill bread, turning over occasionally, until toasted (about 1 to 2 minutes).
  5. Cut romaine crosswise into 2 inch wide strips and transfer to a bowl.
  6. Toss salad with just enough dressing to coat.
  7. Place the salad onto a plate, sprinkle with Parmesan cheese, and lay toasts on the side.

Enjoy!  For questions about this recipe or any other recipe on this website, please email me at chefjudywood@meezcuisine.com.

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