Ingredients
- 4 Lettuce heart
- Extra-virgin olive oilfor brushing
- Caper-Anchovy Dressing
- Kosher salt
- freshly Ground black pepper
- 4 slices Grilled Berkshire Baconcut crosswise into ¼-inch-wide strips (lardons)
- 2 cups of Bacony Croutons
- Pickled Red onion
- 4 hard-boiled Eggshalved
- A chunk of Parmigiano-Reggiano cheesefor shaving
- Anchovy filletsfor Caper-Anchovy Dressing
- 1 tablespoon of Dijon Mustard
- 1.5 teaspoons of Sherry vinegar
- 2 large Egg yolk
- 2 teaspoons of Capersfinely chopped
- 1/4 cup Canola oil
- 1/4 cup Extra-virgin olive oil
- 1 teaspoon of properly chopped Shallots
- Kosher salt
- freshly Ground black pepper
- 2 cups cubed, 1-inch pieces Country breadFor Bacony Croutons
- 1 tablespoon of Extra-virgin olive oil
- 1 tablespoon of warm Bacon fat
- Kosher salt
- freshly Ground black pepper
Directions
This salad is a blend between a classic Caesar salad and grilled BLT. Romaine is one of the best and most preferable lettuces for the grill. It fully benefits from absorbing the grill’s smokey flavor.
You might think that lettuce is so delicate to grill, but romaine lettuce can take the heat. It will be hot, crisp with browned ruffled edges, and tender on the inside. It’s a delicious dish that you can make in less than 30 minutes.
Featured image:
Grilled hearts of romaine, shaved parmesan, garlic croutons, crouton dust
by Tim Dang @ flickr
Steps
1 Done | Heat your grill to a medium-hot single-level fire. |
2 Done | Halve the romaine hearts lengthwise, leave the cores intact. You should brush both sides with olive oil, then sprinkle some salt and pepper. Start grilling the lettuce, and cut side down. Grill till well charred ( should take about 2 minutes). Turn over and grill till slightly wilted (should take 1 to 2 minutes). |
3 Done | Remove the lettuce to a platter and sprinkle with the dressing to taste. Cut the bacon, pickled onions, and croutons over the top. Put the eggs over the salad. Place the cheese on top and serve. |
4 Done | Use a fork to mash the anchovies on a cutting board into a paste. |
5 Done | Remove to a bowl and whisk in vinegar, mustard, and egg yolks. |
6 Done | Keep whisking in the canola oil, and then add some olive oil till the dressing becomes thick and emulsified. The final step is to stir in the capers and shallot. |
7 Done | Sprinkle with salt and pepper to taste. (The dressing can endure up to 1 day in the refrigerator). |
8 Done | Heat the oven to 375°F. |
9 Done | Toss the bread with olive oil and bacon fat in a medium bowl. |
10 Done | Place the bread on a baking sheet and season with salt and pepper. |
11 Done | Cook and turn the croutons over frequently until it becomes golden brown, (the process takes 10 to 15 minutes). |
12 Done | Set aside to cool down |