Grilled Caesar salad
SERVES
4
TO
6
Ingredients
DRESSING
- 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
SALAD
- 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
Directions
- 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.
- 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.
- 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).
- On a large plate, arrange the romaine and top with dressing.
- 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.
