Caren's Grilled Caesar Salad
Ingredients:
2 cloves garlic, chopped
1 tsp. Worcestershire sauce
juice of 1/2 small lemon
1 heaping tbsp. Dijon mustard
1 egg yolk
6 anchovy fillets
1 tsp. freshly ground Tellicherry pepper
1/2 cup extra virgin olive oil
1 large head romaine lettuce
1/2 cup shaved Parmesan cheese
1 tsp. Worcestershire sauce
juice of 1/2 small lemon
1 heaping tbsp. Dijon mustard
1 egg yolk
6 anchovy fillets
1 tsp. freshly ground Tellicherry pepper
1/2 cup extra virgin olive oil
1 large head romaine lettuce
1/2 cup shaved Parmesan cheese
Method:
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To make the dressing, place the garlic, Worcestershire, lemon juice, Dijon, yolk, anchovies and pepper in the bowl of the food processor fitted with a metal blade. Pulse a few times, stopping to scrape down the sides of the bowl.
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With the machine running, slowly pour in the olive oil in a thin steady stream, until the dressing emulsifies and becomes smooth and creamy. Taste, adjust the seasonings and chill until ready to serve.
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Remove the outer leaves from the romaine. Cut into quarters taking care to leave the core intact. (this will prevent the lettuce from falling apart).
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Heat your BBQ or cast iron fry pan to high. Lightly brush the outside of the lettuce with olive oil and place it cut side down on the hot surface for about 2 minutes. Turn once.
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To serve, transfer the lettuce to your serving plate, spoon the dressing over top and garnish with the Parmesan cheese shaving.
Serves 4.
Copyright © Caren McSherry 05/94
