Grilled Caesar Salad
Photo: Erin Kunkel
Romaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level. Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.
How to Make It
Step 1
1
Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.
Step 2
2
Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.
Step 3
3
Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.
Step 4
4
Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.
Ingredients
3 canned anchovy fillets, drained and finely chopped
2 to 2 1/2 tbsp. extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper
2 whole small Little Gem lettuce heads or 4 hearts of romaine
2 ounces manchego cheese, shaved into thin curls with a vegetable peeler
1 lemon, cut into wedges
Directions
Step 1
1
Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.
Step 2
2
Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.
Step 3
3
Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.
Step 4
4
Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.
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