By Chef Greg MontanaApr 16, 2024
Rated 5.0 stars by 1 users
Salad
Italian
Chef Greg Montana (amended by La Cuisine)
Crispy romaine grilled to perfection, with a truly traditional Caesar dressing.
Romaine Lettuce, cut in half
Extra Virgin Olive Oil
Salt & Pepper, to taste
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
Lemon Press
Blender
Grill Pan
Measuring Cups
Measuring Spoons
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
Place all ingredients in a blender and puree.
Drizzle in canola oil until desired thickness.
