Grilled Caesar Salad Charred Romaine

# What to Use:

→ Romaine

01 - 2 large romaine hearts, halved lengthwise

→ Dressing

02 - 1/2 cup mayonnaise

03 - 2 tablespoons freshly squeezed lemon juice

04 - 2 teaspoons Dijon mustard

05 - 1 teaspoon Worcestershire sauce

06 - 2 cloves garlic, minced

07 - 4 anchovy fillets, mashed (optional for vegetarian)

08 - 1/4 cup freshly grated Parmesan cheese

09 - Salt and freshly ground black pepper, to taste

→ Croutons & Toppings

10 - 1 cup rustic bread, cut into bite-sized cubes

11 - 2 tablespoons olive oil (for croutons)

12 - 1/4 cup shaved Parmesan, for topping

# How to Prepare:

01 - Preheat a grill to medium-high heat.

02 - Brush romaine halves lightly with olive oil and season with salt and pepper.

03 - Place romaine halves cut-side down on the grill. Grill for 2-3 minutes per side until slightly charred but not wilted. Remove and set aside.

04 - Toss bread cubes with 2 tablespoons olive oil, salt, and pepper. Grill them on a tray or in a basket for 4-5 minutes, turning occasionally, until crisp and golden.

05 - In a small bowl, whisk together mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, mashed anchovies (if using), and grated Parmesan. Season with salt and pepper to taste.

06 - Arrange grilled romaine halves on a platter. Drizzle with Caesar dressing.

07 - Sprinkle grilled croutons and shaved Parmesan over the top.

08 - Serve immediately while the romaine is warm.

# Expert Advice:

01 -

Charring romaine gives Caesar salad an unexpectedly bold, smoky dimension—it, s like a secret trick for impressing guests&.
This method comes together fast, yet it feels elevated and special thanks to all the sizzle and crunch&.

02 -

The first time I grilled croutons, I wandered off and came back to carbon cubes—keep an eye on them, as they brown fast&.
Letting the dressing mellow for a few minutes blends the flavors, making the garlic and anchovy less sharp and more harmonious&.

03 -