4 ounce(s) Italian bread, cut into 1/2-inch-thick slices
1/4 cup(s) light mayonnaise
1/4 cup(s) freshly grated Parmesan cheese
3 tablespoon(s) fresh lemon juice
1 teaspoon(s) anchovy paste
1/4 teaspoon(s) coarsely ground black pepper
1 clove(s) garlic, cut in half
1 package(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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You can add this Grilled Caesar Salad recipe to your own private DesktopCookbook.