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Grilled Caesar Salad

Servings: 4


  • 2 romaine hearts 
  • 4 anchovies 
  • 3 cloves garlic (peeled) 
  • 80 ml extra-virgin olive oil 
  • 1 baguette 
  • 2 tbsp Worcestershire sauce 
  • 2 tbsp mayonnaise 
  • 2 lemons (juice) 
  • 2 tsp Dijon mustard 
  • 100 g Parmesan cheese (grated and divided) 
  • salt 
  • pepper

Utensils: blender or food processor, pastry brush, grill pan or grill, cutting board, knife

Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.

Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.

Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.

Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.

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