Grilled Caesar Salad

It might sound strange to put lettuce on the grill, but once you've tried this, you may never go back to regular Caesar salad again. I've included my dressing recipe, but feel free to use your favourite. Plan for about 1/4 to 1/3 of a head of Romaine per person, but this can vary depending on the size of the head (and the appetites of the persons -- when feeding Pendziwols, I use a half head per person.)

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

1. Slice baguette and brush lightly with olive oil.
2. Peel one clove of garlic, slice in half, and have it handy grill-side.
3. Wash and trim Romaine, making sure not to cut the root end too deeply - it will hold the lettuce together during grilling. Cut each head into 2 to 4 pieces (depending on the size of the head), making sure to slice through the root so each piece is held together. Drizzle with olive oil and sprinkle with salt and pepper. 
4. Chop bacon and cook until crispy.  
5. Coarsely grate parmesan cheese.
6. Prepare dressing (recipe below).
7. Over a medium grill, toast baguette slices until golden and crispy. Remove to a plate and immediately rub both sides with sliced garlic. Once cool, tear into crouton-sized pieces. (If you're plating these salads, you may want to serve with a whole slice of toasted, garlic-rubbed baguette.)
8. Just before you're ready to eat (ie the meat is off the grill and resting and the rest of the meal is on the table), place the Romaine lettuce on the grill, cut side down. Cook for about 2 minutes until the edges begin to char and the lettuce starts to wilt - watch carefully.  Turn and "cook" the other side.
9. Remove to a serving platter (or individual plates). Drizzle with dressing and top with bacon, "croutons" and parmesan cheese. Sprinkle with freshly ground pepper. Serve with a wedge of lemon. Pass more dressing and extra parmesan. 

Caesar Salad Dressing

2 tablespoons freshly squeezed lemon juice
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)

Optional:
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.