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Grilled Caesar Salad with Cheddar Crisps

Grilled Romaine hearts add a fantastic layer of flavour to this Caesar salad.

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ingredients

Caesar Dressing

1
clove garlic
Small pinch Kosher Salt
3
- 4 fillet oil-packed Anchovies, very roughly chopped
1
fresh egg yolk
½
tsp Dijon mustard
1
tbsp extra virgin olive oil
¼
cup vegetable oil
2
tbsp finely grated Parmesan
1
tbsp freshly squeezed lemon juice
¼
tsp freshly ground black peppercorns

Grilled Caesar Salad

2
Romaine hearts
2
tsp extra virgin olive oil
Kosher salt and freshly ground black peppercorns, to taste
Caesar Dressing (see recipe above)
1
tsp dried red chili flakes

Cheddar Crisps

1
cup grated medium aged white Cheddar
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directions

Step 1

In a mortar and pestle, mash garlic clove and salt down into a rough paste. Add chopped anchovies and continue to pound and mix until smooth and combined. Add yolk and mustard and continue to combine with a circular motion inside the mortar. Using pestle to evenly mix, slowly stream in olive and vegetable oil, taking care to incorporate each addition of oil before adding more; at this stage you should have a glossy, thick consistency. Finally add the Parmesan and stir in the lemon juice and pepper – the dressing will slightly loosen up, which is just right. Transfer the dressing to a small bowl and cover with plastic wrap, refrigerate, until ready to use.

Step 2

Preheat a grill pan or outdoor grill to high heat.

Step 3

Prepare romaine hearts; trim bottom stems slightly, keeping base intact and remove any blemished outer leaves. Slice each romaine heart in half lengthwise, to form 4 identical pieces.

Step 4

In batches, place each romaine heart, cut side down, onto hot grill over direct heat if cooking on an outdoor grill. Press down slightly and let char marks form, about 1 minute. Remove from heat and set aside to cool down, cut side up, on a clean dry tray.

Step 5

To assemble, for each serving; place one piece of grilled romaine, charred side up, on serving dish. Season lettuce with a drizzle of extra virgin olive oil, salt and pepper. Spoon Caesar dressing over and around the lettuce, about 2 tbsp per serving. Finish with a pinch of red chili flakes and cheddar crisps. Serve right away.

Step 6

Any remaining Caesar dressing can be stored in an airtight container, refrigerated, for 3 days.

Step 7

Heat a small non-stick pan over medium high heat. To hot pan, add 1/4 cup grated cheese in a round, even shape, about 3 1/2 to 4 inches in diameter. Do not disturb, and let cheese melt and sizzle away for about a minute. Stay close by; the edges of the cheese will start to turn a very light golden, and the bubbling will start to slow down as the moisture in the cheese starts to cook away, another 20-30 seconds. As soon as the edges start taking on a golden colour, using a small palette knife quickly transfer the whole round over to a paper towel lined tray. (The frico will be slightly pliable while it is hot.) Repeat with remaining cheese, making 4 rounds in total. Let crisps cool completely and serve with the Grilled Caesar Salad.

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