Grilled Caesar Salad

Submitted by Bob Marshall

"From NY Times Magazine"

 

• Ready In: 19mins
• Ingredients: 16
• Serves: 4

ingredients

• For dressing

• 1 garlic clove, peeled and minced
• 1 tablespoon anchovy paste
• 3 egg yolks
• 2 teaspoons Dijon mustard
• 3⁄4 cup extra virgin olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• kosher salt & fresh ground pepper

• For vinaigrette

• 1 tablespoon lime zest
• 1 lime, juice of (about 2 tbs)
• 1 tablespoon white balsamic vinegar
• 1⁄2 cup extra virgin olive oil
• kosher salt & fresh ground pepper

• For the salad

• 2 tablespoons extra virgin olive oil
• 2 heads romaine lettuce, tops and bottoms trimmed neatly and cut lengthwise into quarters
• 1⁄2 cup grated cheese

directions

1. 1. Make the Caesar dressing. put the garlic and anchovy paste in bowl. use a whisk to mix and mash ingredients together to form a paste. Add the egg yolks and mustard. Begin to whisk into a paste. Add a small stream of olive oil whisking while pouring until it emulsifies. Add Worcestershire sauce and continue to whisk. until , mayonnaise consistency. Add vinegar and whisk to combine. Season with salt and pepper. Set aside.
2. 2. Make the vinaigrette. Combine the lime zest, lime juice and vinegar and oil in another small bowl and whisk to combine. Season with salt and pepper. Set aside.
3. 3. Make salad. drizzle the olive oil over quartered heads of lettuce. Lightly grill over low fire with no flame for 15 to 20 seconds on each side, until the have a light goldeness and remove to platter. Paint with Caesar dressing make sure to get between leaves. Return to grill and sprinkle with grated cheese and cover for 30 seconds to melt cheese. Remove to platter and drizzle with vinaigrette.
4. Serve with grilled steak.