The quality of your ingredients here will make a difference. Our favourite bacon is thick cut applewood smoked, but use what works for you (or what you have on hand). Pancetta is also a good substitute. Use a good (albeit day-old) artisanal bread, like a ciabatta, for the "croutons". This time, because of COVID, I used leftover homemade "no knead" bread that was made with 30% Brule Creek whole wheat flour. While crusty breads with soft crumbs will work fine, I prefer the texture of a chewier bread when it's grilled.
Also, if you learn nothing from this post, use freshly grated parmesan cheese. If you're still buying parmesan in a shaker (like Kraft), go immediately to the fridge and throw that thing out. While it may seem expensive to buy a block of parmesan, it goes a long way, lasts a long time in the fridge, and tastes substantially better. Adding a little bit of a quality ingredient will elevate the flavour of the entire dish .
Lastly, don't be afraid to put lettuce on the grill. Something happens over that BBQ flame that makes this so incredibly delicious. Trust me!!
Grilled Caesar Salad
Caesar Salad Dressing
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cloves garlic minced or pressed
1/4 teaspoon pepper
1/4 cup extra-virgin olive oil
2 tablespoons light mayonnaise (not whipped dressing - unless that's all you have)
2 anchovy fillets minced (or 1 tsp anchovy paste)
In a small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, garlic, pepper and anchovies (if using). Slowly drizzle in the olive oil, whisking constantly. Add the mayonnaise and mix until combined. Store in a sealed mason jar in the fridge.