Grilled Caesar Salad with Capers & Anchovy Paste
Preparation Time: 10 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
- 2 hearts of romaine, sliced in half lengthwise
- 2 lemons, cut in half
- ½ baguette, (we use gluten free) sliced on a bias in ¼ inch slices
- extra virgin olive oil
- 2 anchovies
- 2 garlic cloves
- ½ tsp kosher salt
- ½ tsp coarse black pepper
- 3 tbsp grated parmesan cheese
- ¼ cup grilled lemon juice (approx 1 large lemon)
- 2 egg yolks
- ½ tsp Dijon mustard
- ½ cup extra virgin olive oil
- Parmesan cheese
- Crispy pancetta or bacon
- Grilled chicken
- Reese Non- Pareil Capers
- Reese Anchovie Paste
DESCRIPTION
This simple and healthy recipe is bursting with fresh and delicious flavors. It is super easy to make and can be made for lunch, appetizers, or dinner.
DIRECTIONS
1. Preheat grill for indirect cooking. (As you cook, you want to have a cool side, in case you need to move the greens or bread over if they start cooking too quickly).
2. Drizzle bread with olive oil (a light coating).
3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
5. Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese.
6. Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.
7. Top with Reese Non-Pareil Capers and Dressing.
2. Drizzle bread with olive oil (a light coating).
3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
5. Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese.
6. Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.
7. Top with Reese Non-Pareil Capers and Dressing.