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Grilled Caesar Salad with Garlic Croutons and Parmesan Sable

Grilled Caesar Salad with Garlic Croutons and Parmesan Sable
YIELDS
2 servings

A signature dish at Raincity Grill, the grilled Caesar salad is a twist on a classic. Halves of romaine are first grilled to bring out a roasted sweetness, then topped with garlicky croutons and a creamy, rich dressing. Courtesy of Nicholas Hipperson of Raincity Grill.

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Ingredients

Grilled Caesar Salad

2
heads Romaine lettuce
2
egg yolks
125
mL Parmesan cheese, grated
2
fillets anchovy
60
mL Dijon mustard
50
mL white wine vinegar
1
lemon, juiced

Garlic Croutons

½
mini baguette
2
clove garlic, crushed
40
mL olive oil
salt and pepper, to taste

Parmesan Sable

100
g soft, unsalted butter
150
g all-purpose flour
120
g Parmesan cheese, grated
60
g dairy cream
salt, to taste
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Directions

Step 1

Wash romaine lettuce and dry well.

Step 2

Cut entire head of lettuce in half lengthwise, season and lightly grill on a BBQ or cast iron griddle pan until golden and slightly charred—approximately 2 minutes.

Step 3

Place all ingredients apart from the oil, lemon juice and seasoning in a stainless steel bowl and whisk.

Step 4

Gently incorporate the oil in slowly whisking to form a emulsion.

Step 5

Add lemon juice, salt and pepper to taste. Chill.

Step 6

Slice baguette into rounds 3 per person (12 rounds).

Step 7

Rub with crushed garlic.

Step 8

Drizzle with olive oil.

Step 9

Season and bake on a cookie sheet in a pre-heated oven at 400ºF until crisp and golden.

Step 10

Allow to cool and store in an air tight container

Step 11

Place all ingredients in a stainless steel bowl and mix until combined.

Step 12

Roll dough between two sheets of parchment paper until ¼-inch thick.

Step 13

Freeze until set.

Step 14

Cut desired shape and bake at 325ºF for 6 minutes until golden.

Step 15

All to cool and crisp.

Step 16

To assemble: Grill lettuce as per above instructions. Drizzle with caesar dressing. Garnish with garlic croutons, extra shaved parmesan, and Parmesan sable.

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