Grilled Caesar Salad
Chef Greg Montana (amended by La Cuisine)
Italian
Salad
Crispy romaine grilled to perfection, with a truly traditional Caesar dressing.
Ingredients
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Romaine Lettuce, cut in half
Extra Virgin Olive Oil
Salt & Pepper, to taste
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1 Lb Parmigiano Reggiano
Canola Oil
3 T. Fresh Lemon Juice
½ Water
2 T. Anchovy Paste
2 Cloves Fresh Garlic
3 Hard Boiled Eggs
Salt & Pepper, to taste
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Lemon Press
Blender
Grill Pan
Measuring Cups
Measuring Spoons
Directions
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On a baking sheet, drizzle oil and season with salt and pepper.
Place romaine hearts face down onto mixture to season
Grill over high heat until slightly caramelized
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Place all ingredients in a blender and puree.
Drizzle in canola oil until desired thickness.