SALAD: GRILLED CAESAR SALAD (ADAPTED FROM COOK'S COUNTRY) RECIPE - (5/5)

Salad: Grilled Caesar Salad (adapted from Cook's Country) Recipe - (5/5) image

Provided by SharonE

Number Of Ingredients 14

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1 ⁄4 cup olive oil (there should be no 1 in front of this, for some reason it keeps doing that on mobile)
1 ⁄2 cup mayonnaise (same thing here, just 1/2 cup)
1 ⁄4 cup parmesan cheese, grated (and again, just a 1/4 cup)
2 anchovy fillets, rinsed and patted dry (optional)
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup olive oil
large garlic clove cut in half
French baguette, sliced
3 romaine heads, sliced in half lengthwise
1 cup shredded parmesan cheese

Steps:

Soak minced garlic clove in the lemon juice for 10 minutes to soften the garlic potency. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice and minced garlic, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated. Brush slices of baguette, on both sides, with olive oil. Place on hot grill, one minute each side. Spoon some of the dressing on the cut side of the romaine heads. If desired, sprinkle some of the parmesan on top. Grill on high heat, cut side down, for 1-2 minutes. Remove. You still want the lettuce to be crisp...just a little charred on the ends. Spread a little more dressing on each head, and sprinkle parmesan and black pepper. Serve with toasted baguette slices.