Grilled Caesar Salad

Slightly grilling the romaine gives it an unforgettably delicious smoky flavor. To make this a main course, add grilled chicken or shrimp.

For the Caesar Dressing:

2 cloves garlic, minced

2 anchovy fillets, minced, or 1/2 teaspoon anchovy paste

1 egg

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1/2 cup olive oil

Kosher salt and freshly ground pepper

For the Salad:

Vegetable oil, for the grates

1/2 small loaf (15-ounce) French or Italian country bread, sliced 1-inch thick

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 heads hearts of romaine, rinsed and patted dry

1/2 cup shredded Parmesan

To make the Caesar Dressing: In a small bowl whisk together the garlic, anchovies, egg, lemon juice, mustard, and Worcestershire sauce. Add the olive oil in a stream, whisking until the dressing is emulsified. Season with the salt and pepper to taste. Refrigerate until ready to serve.

To make the Salad: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the bread with 2 tablespoons of the olive oil and season with the salt and pepper. Grill on both sides until golden brown, about 2 minutes per side. Remove from the grill and cut each slice into 1-inch cubes.

Cut the romaine hearts in half lengthwise so that the stem keeps each piece together. Brush the romaine with the remaining 2 tablespoons of the olive oil and season with the salt and pepper to taste.

Place the romaine on the grill, cut-side down. Close the lid and cook, turning frequently, until slightly charred but not heated all the way through, about 5 minutes total.

Place one wedge on each plate. Generously drizzle with the dressing. Top with the croutons and Parmesan. Garnish with freshly ground pepper if desired. Serve immediately.

Serves 4.

Cooking Tip: Because it has a raw egg in it, this dressing must be refrigerated and used the same day it is made. If you are wary of serving a dressing with raw egg, substitute 1 tablespoon mayonnaise for the egg.