Knife and Fork Grilled Caesar Salad recipe
All Recipes Side Dish Vegetables Greens
Ingredients
- 1 long thin baguette ¼ cup olive oil, divided 2 cloves garlic, halved 1 small tomato, halved and seeded 1 head romaine lettuce, outer leaves discarded and head cut into quarters salt and coarsely ground black pepper to taste 1 cup Caesar salad dressing, or to taste ½ cup Parmesan cheese shavings
Nutrition Info
- 744.8 caloriescarbohydrate: 70.7 gcholesterol: 30.1 mgfat: 42.1 gfiber: 4.8 gprotein: 20.6 gsaturatedFat: 8.4 gservingSize: -sodium: 1554 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Knife and Fork Grilled Caesar Salad
Directions
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Preheat grill for low heat and lightly oil the grate.
Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
Brush 2 cut sides of romaine quarters with remaining olive oil.
Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.