Grilled Caesar Salad
ID: 39f50152...
A rustic and flavorful twist on the classic Caesar salad featuring lightly charred romaine hearts, a rich scratch-made dressing, and hand-torn sourdough croutons.
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🍳 Cooking Flow
Tear sourdough bread by hand, toss with olive oil, salt, and pepper, then bake at 375°F for 10-15 minutes. → Paste the garlic and anchovies with salt, then whisk with egg yolks, mustard, and lemon juice. → Slowly emulsify olive oil and neutral vegetable oil into the dressing, then stir in grated Parmesan and pepper. → Halve the romaine hearts lengthwise, brush with oil, season with salt, and grill cut-side down for 1 minute. → Toss the grilled romaine and croutons separately in the dressing, arrange on a plate, and top with shaved Parmesan.
Cooking Steps
Brief Cooking Order
Tear sourdough bread by hand, toss with olive oil, salt, and pepper, then bake at 375°F for 10-15 minutes. → Paste the garlic and anchovies with salt, then whisk with egg yolks, mustard, and lemon juice. → Slowly emulsify olive oil and neutral vegetable oil into the dressing, then stir in grated Parmesan and pepper. → Halve the romaine hearts lengthwise, brush with oil, season with salt, and grill cut-side down for 1 minute. → Toss the grilled romaine and croutons separately in the dressing, arrange on a plate, and top with shaved Parmesan.
Introduction
A rustic and flavorful twist on the classic Caesar salad featuring lightly charred romaine hearts, a rich scratch-made dressing, and hand-torn sourdough croutons.
Step 1
Slice the sourdough bread into 1-inch thick slices, then tear them by hand into rustic, bite-sized crouton pieces to create craggy edges.
Step 2
Spread the torn bread onto a baking sheet, coat generously with extra-virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
Step 3
Bake the croutons in the oven at 375°F (190°C) for 10-15 minutes until they are golden brown and crispy.
Step 4
Secure a large glass bowl by nesting it in a damp kitchen towel on your cutting board to prevent it from sliding.
Step 5
Juice the lemon to yield about 2 tablespoons of fresh juice.
Ingredients List
Important Notes
Tearing the bread by hand instead of cutting it with a knife creates craggy edges that hold onto the dressing better.
Using a damp towel nested under your bowl keeps it secure so you have both hands free to pour oil and whisk simultaneously.
Don't use only extra-virgin olive oil for the dressing emulsion, as its flavor can become too overpowering. Blend it with a neutral vegetable oil.
Grill the romaine hearts on one side only to get a smoky charred flavor while keeping the rest of the leaves crisp and fresh.
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