Grilled Caesar Salad
1/3 cup olive oil
2 cloves garlic, minced
4 hearts of romaine lettuce, stems attached, halved lengthwise
8 baguette slices
salt and pepper, to taste
8 thick slices peameal bacon
1 cup blender caesar salad dressing (see recipe below)
chunk of parmesan Reggiano cheese, shaved
2 lemons, sliced into wedges
Blender Caesar Salad Dressing
4 medium garlic cloves, peeled
2 small cans anchovy filets
2 large eggs
6 tbsp balsamic vinegar
3 tbsp lemon juice
1 tsp Worcestershire sauce
2 tsp grainy Dijon mustard
1/2 cup parmesan cheese, grated
salt and freshly ground black pepper
2 1/2 cups extra virgin olive oil
To infuse olive oil, heat olive oil in a small saucepan over LOW heat. Add garlic and cook until it sizzles and becomes very fragrant, about 1 minute. Remove from heat and add salt and pepper. Brush cut side of lettuce and both sides of the bread with the infused olive oil.
On a preheated, oiled grill, place the bacon, bread, lettuce (cut side down), and lemon wedges. Grill everything lightly, until grill marks appear, and lettuce is slightly wilted, approximately 3 minutes. Remove the lettuce to a platter, and continue to grill the bread and bacon on the second side.
Blender Caesar Salad Dressing: This recipe will make more than you need, but can be stored in a sealed jar in the refrigerator for a week.
With the metal blade fitted into a food processor, or blender, process garlic cloves until finely chopped. Add the anchovy filets and egg and continue processing for 30 seconds.
Add the balsamic vinegar, lemon juice, Worcestershire sauce, Dijon mustard and parmesan cheese, mixing until well blended. With the machine running, pour the olive oil slowly into the processor in a steady stream.
Dressing should become thick and creamy. Season with salt and pepper and add more parmesan cheese, if desired.
To assemble: Place a romaine half on an individual dinner-size plate and drizzle with Blender Caesar Salad Dressing. Near the stem end place a piece of peameal bacon, and a slice of grilled baguette. Place parmesan shavings over top and garnish the plate with the grilled lemon wedge.
Recipe from Gathering Around The Grill Cookbook