Grilled Caesar salad

By Rodney Bowers
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  • 3-1/2 tablespoons apple cider or red wine vinegar
  • 3-7 cloves of garlic, to taste
  • 5 tablespoons parmesan, grated
  • 3 egg yolks
  • 1 tablespoon grainy mustard
  • 1 lemon, juiced
  • 8 anchovy fillets
  • Freshly ground black pepper
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • Salt, to taste


  • 2 hearts of Romaine lettuce
  • 2 brioche buns
  • 4 thick slices double-smoked bacon
  • 2 tablespoons maple syrup
  • Parmesan cheese shavings
  • Some pickled red onion


  1. To make dressing blend all ingredients, except oil and salt, in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
  2. For the romaine, cut the head lengthwise into quarters.  Drizzle with olive oil and toss with salt and pepper.  Grill for one minute on each side. Set aside.
  3. Tear the bread into bite sized pieces and drizzle with oil.  Season with salt and pepper and place on baking tray.  Place bacon on a separate baking tray.  Bake both at 350F until golden and crisp (approx 15 min).
  4. On a large plate, arrange the romaine and top with dressing.
  5. Toss bacon slices with a little maple syrup.  Serve on top of the romaine with the toasted bread. Shave fresh Parmesan cheese over each and garnish with some pickled red onion and serve.

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