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Grilled Caesar Salad Recipe


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     Grilled Caesar Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   15 minutes

2tablespoon(s) olive oil
4ounce(s) Italian bread, cut into 1/2-inch-thick slices
1/4cup(s) light mayonnaise
1/4cup(s) freshly grated Parmesan cheese
3tablespoon(s) fresh lemon juice
1teaspoon(s) anchovy paste
1/4teaspoon(s) coarsely ground black pepper
1clove(s) garlic, cut in half
1package(s) (18- to 22-ounce) hearts of romaine, each head cut lengthwise in half

Prepare outdoor grill for direct grilling on medium. Prepare croutons- Use 1 tablespoon oil to lightly brush bread slices on both sides. Place bread on hot grill grate, and cook 2 to 3 minutes or until toasted, turning slices over once. Transfer to plate; cool until easy to handle.
Meanwhile, prepare dressing- In small bowl, whisk together mayonnaise, Parmesan, lemon juice, anchovy paste, 1/4 teaspoon coarsely ground black pepper, and remaining 1 tablespoon oil.
When bread is cool, lightly rub both sides of each slice with cut garlic clove. Cut bread into 1/2-inch cubes.
Place romaine halves on hot grill grate, and cook 4 to 5 minutes or until lightly browned and wilted, turning over once. Transfer romaine to 4 salad plates; drizzle with dressing and sprinkle with croutons to serve.

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