Romaine lettuce that’s been kissed on the grill adds a charred flavor that sets this recipe apart from the typical Caesar salad. Crispy pancetta – the Italian bacon – is another addition that takes this salad over the top. You might just wonder why you haven’t been charring lettuce all this time!
GRILLED ROMAINE CAESAR SALAD
Ingredients:
- 1 head of romaine, washed
- ½ tablespoon olive oil (7ml)
- Salt and pepper to taste
- 4 slices pancetta, cooked and crispy
- ¼ cup parmesan cheese, shaved or grated (63ml)
- ½ cup salad croutons (125ml)
Dressing:
- ½ head roasted garlic, chopped
- 2 tbsp olive oil (60ml)
- ¼ teaspoon salt (2.5ml)
- ¼ teaspoon mustard powder (2.5ml)
- ¼ teaspoon pepper (1.2ml)
- ½ teaspoon Worcestershire (5ml)
- Juice of ½ lemon
- ½ tablespoon red wine vinegar (15ml)
- A few drops of Tabasco sauce
- 1 egg yolk
Method:
To prepare the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously until combined. Place in the refrigerator.
Cut the whole head of romaine in half lengthwise. Drizzle romaine halves with olive oil and season with salt and pepper.
Preheat grill to medium high heat, 350-375°F (180-190°C).
Place the romaine cut side down directly on the grill. Cook for 1 minute or until nice char marks are achieved. Flip romaine and watch closely. You want the inside of the lettuce to be cool but the outside charred and smokey.
Remove romaine from the grill. Roughly chop the lettuce, toss with the dressing and garnish with the pancetta, cheese and croutons.