Feel like coloring outside the lines and trying something new this week? Grill a Caesar salad.  And yes, in addition to grilling up a head of Romaine lettuce, I’m urging you to try your hand at your very own Caesary- vinaigrette so you can see firsthand just how easy it is to pull off the all-time restaurant classic.  I had a hoot last week making this one for my mother and her beau;  we dipped our (grilled) croutons into the dressing and picked up the long, now smoky (and almost sweeter) leaves with our hands. My idea of summer supper heaven.

Give this one a whirl and let me know what you think.

Caesar Salad

Ingredients
1/2 baguette or hunk of crusty bread, slightly stale, cut into 1⁄2-inch slices
3 garlic cloves, peeled
1 head Romaine lettuce, outer leaves removed, washed and dried
2 anchovy fillets
Juice of 1 lemon
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 large egg
At least 1/4 cup olive oil
Salt and pepper to taste
1/4 cup grated Parmigiano-Reggiano, or to taste

Method
Preheat oven to 300 degrees. Place bread slices on a baking sheet and allow to crisp, about 10 minutes. (alternatively, place directly on the grate of a grill, for about 3 minutes per side.) Remove from oven and immediately rub one of the garlic cloves directly onto one side of the toast. Slice into bite-sized pieces, set aside.

Cut Romaine, into fourths, lengthwise, including root. You want four separate pieces that can remain intact. Remove extraneous outer leaves as necessary.

With mortar and pestle, smash anchovies and remaining 2 cloves of garlic, with a dash of salt, until it forms a paste. Plan B: Use blender and puree.

In a small bowl, add lemon juice, garlic-anchovy paste, mustard and Worcestershire sauce and whisk to combine.

With a silicone brush, apply half of the vinaigrette on the cut side of each lettuce wedge and place cut side-down onto a hot grill grate (about 350 degrees).  Allow to grill, about 3-5 minutes, or until you see char marks. With tongs, remove from grill and transfer to a platter.

With remaining vinaigrette, whisk in egg until blended. While whisking, gradually add olive oil until incorporated. Taste for oil/acid balance. Add more oil if necessary. Taste for salt and pepper; add accordingly. Add remaining vinaigrette to grilled lettuce, plus toasts and Parmigiano-Reggiano to taste.

Serve immediately. Makes enough for three Caesar lovers.

Photo credit: myfeasts/flickr

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