Grilled Caesar Salad with Mini Garlic Sourdough Croutons

Have you ever met someone who doesn’t like Caesar Salad? Well if you’re of one those odd-balls, you’re either slightly crazy or you haven’t had this one. LOL. Wow, sorry that came off a bit harsh – but I hope I got your attention because this Grilled Caesar Salad with Mini Garlic Sourdough Croutons is worth it.

Grilled romaine is crunchy, juicy, and just a bit charred to add a smoky summer dimension that’s beyond tasty. Generous spoonfuls of lemon, anchovy-infused parmesan olive oil seeps between the layers of the romaine hearts. Mini Garlic Sourdough Croutons are crunchy on the outside and pillowy on the inside, adding a texture dynamic that is truly blissful.

 

 

 

Makes: for 4 people

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

The Ingredients

8 large romaine hearts, each heart cut in half and outside leaves removed

1 soft sourdough loaf

1 large lemon, cut in half

3 garlic cloves, finely minced

4 anchovies packed in olive oil

~1/2 cup finely grated Parmigiano-Reggiano, plus a handful of shavings

Extra virgin olive oil

Cracked black pepper

 

 

 

The Steps

On a baking sheet, place romaine heart halves and lemon halves and drizzle with olive oil. Grill romaine and lemons, cut-side down, until grill marks just begin to develop (2-3 minutes). Remove from grill, and set aside.

Use your hands to tear off mini croutons from the inside of the bread loaf (about half an inch across). In a bowl, toss croutons with a few tablespoons of olive oil and 1 minced garlic cloves, until lightly coated. Place croutons on baking sheet, and broil in oven for 5-6 minutes, flipping half way, until golden brown. Remove from oven and set aside.

Add about a half a cup of olive oil to a saucepan along with 4 drained anchovies. Bring to a simmer over medium low heat, and break up anchovies into a fine paste. Stir and remove from heat. Let cool.

Squeeze juice from grilled lemon into olive oil mixture. Add ½ cup Parmigiano-Reggiano. Stir. Add more olive oil and black pepper to taste.

Place two romaine hearts each, cut-side up, on plates. Spoon dressing over hearts. Add croutons and parmesan shavings to garnish. Summer heaven is served!

 

 

 

The Steps with Pictures

On a baking sheet, place romaine heart halves and lemon halves and drizzle with olive oil. Grill romaine and lemons, cut-side down, until grill marks just begin to develop (2-3 minutes). Remove from grill, and set aside.

Use your hands to tear off mini croutons from the inside of the bread loaf (about half an inch across). In a bowl, toss croutons with a few tablespoons of olive oil and 1 minced garlic cloves, until lightly coated. Place croutons on baking sheet, and broil in oven for 5-6 minutes, flipping half way, until golden brown. Remove from oven and set aside.

Add about a half a cup of olive oil to a saucepan along with 4 drained anchovies. Bring to a simmer over medium low heat, and break up anchovies into a fine paste. Stir and remove from heat. Let cool.

Squeeze juice from grilled lemon into olive oil mixture. Add ½ cup Parmigiano-Reggiano. Stir. Add more olive oil and black pepper to taste.

Place two romaine hearts each, cut-side up, on plates. Spoon dressing over hearts. Add croutons and parmesan shavings to garnish. Summer heaven is served!

 

 

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