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Experience the bold, smoky flavors of a grilled Caesar salad that’s sure to wow your taste buds.
Ingredients
- For The Dressing:
- 4 each egg yolks
- 4-5 cloves of garlic
- 4 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 each anchovies, minced
- 1/2 cup Parmesan cheese, grated
- 7 ½ ounces olive oil
- For The Salad:
- 4 large heads of Romaine, cut in half lengthwise
- ½ red onion, sliced thin
- ½ pint of tomatoes, sliced in half
- Fresh cracked black pepper
- For The Croutons:
- 300 grams bread flour
- 2 teaspoons honey
- 1 tablespoon yeast
- 270 grams warm water
- 2 teaspoons salt
- 2 teaspoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon oregano
- 4 tablespoons butter, melted
- 2 tablespoons roasted garlic
Method
- For the croutons, place the first three ingredients in a medium-sized mixing bowl, then slowly add in water whilst mixing until the dough has come together with a proper consistency (rather wet but still has structure).
- Cover with plastic wrap and let rest for 30 minutes. Pull the dough away from the bowl and fold inward. Cover and let rest for another 1 hour.
- In desired cooking vessel (ex. cast iron, bread pan, casserole dish) grease generously with olive oil. Fold the dough a few times and then transfer to a greased cooking vessel. Cover and let rest for 1-2 hours. Meanwhile, preheat the Egg to 450º and set it up for indirect grilling.
- Once the dough has risen, place it on the Egg and cook for 15-20 minutes until golden brown. Remove from the Egg and then remove the dough from the cooking vessel and place on a wire rack to cool. Once cooled, cut into large croutons.
- In a large mixing bowl, combine tomato paste, oregano, melted butter, and roasted garlic. Toss croutons in tomato paste mixture, place back on the wire rack, and roast on the Egg for another 5-10 minutes until mildly crispy.
- For the dressing, place all ingredients, except the olive oil, into a food processor and blend until smooth. Once smooth, slowly drizzle in all the olive oil. Taste and adjust seasoning to your liking. Place in an airtight container and refrigerate until ready to use.
- For the salad, preheat the Egg to 400º and set up for direct grilling. Open grill to allow cast iron to get real hot, make sure it's clean and oil the grates. Brush the cut side of the Romaine with Caesar dressing and place the cut side down on the grill. Grill for 1-2 minutes until the Romaine has a little char. For serving, brush the serving platter with caesar dressing, place the romaine cut side up, dress with onions, tomatoes, croutons, freshly cracked black pepper, and Parmesan cheese.
