Charred Romaine Caesar

Smoky, charred Romaine with homemade bacon-y Caesar dressing and Parmesan Crackle Croutons!

Recipe of the Week

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Charred Romaine Caesar

Serves 4

Caesar Dressing
4 strips of bacon
1 teaspoon of Dijon mustard
1 egg yolk
1 teaspoon of anchovy paste
1 small garlic clove, smashed into a paste
1/4 cup of extra virgin olive oil
1/4 cup of grated Parmesan cheese

Parmesan Crackle Croutons
4 slices crusty French bread, 1/2 inch thick
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons Italian or Tuscan blend herbs

2 heads of Romaine lettuce, cut lengthwise
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Shaved Parmesan cheese, for serving

Place Bull Stainless Pro Griddle on grill and preheat to medium.

Caesar Dressing
Cut the bacon into 1/4-inch strips and sauté on griddle top until crisp. Place the bacon strips on paper towels to soak up excess fat. Set aside.

Combine the mustard, egg yolk, anchovy paste, and garlic in a bowl. Whisk until well blended. Slowly add the oil, continuously whisking until also well blended. Stir in the Parmesan and bacon, and then adjust seasoning with salt and pepper. Place in your refrigerator to chill.

Parmesan Crackle Croutons
Brush both sides of French bread lightly with olive oil.  Combine Parmesan cheese and Italian herbs and press into both sides of bread. Place onto a hot BULL griddle, flip when well toasted and do same to other side, try not to burn Parmesan. Remove from grill and roughly chop into bite-size pieces for homemade croutons!  Remove griddle to cool.

Charred Romaine
Take the romaine lettuce hearts, cut in half lengthwise, and brush each half with olive oil and sprinkle salt and pepper on them according to your taste preferences.

Place the romaine lettuce halves with the cut sides face down on the medium heated grill. When the lettuce hearts begin to char, use a pair of tongs to gently flip them over. Remove the lettuce from the grill once the leaves begin to wilt. Serve immediately while hot with chilled dressing, warm Parmesan Crackle Croutons over the top, and shaved Parmesan cheese.

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