With just 2 minutes on the grill, crisp romaine develops a smoky, charred flavor without wilting. Add a garlicky anchovy dressing, freshly grated Parmigiano-Reggiano, and grill-toasted croutons, and you have a whole new way to enjoy classic Caesar salad. The salad pairs with all your barbecue favorites, but a hearty steak is its perfect match. Prep the dressing in advance—store it in the refrigerator and give it a good shake before using—and grill the romaine while your meat rests.
Recipe information
Yield
Makes 6 servings
Ingredients
2
1
1
1
1
12
1
2
3
1
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Preparation
Step 1
Purée the anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Step 2
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Step 3
Brush both sides of the baguette slices with some of the anchovy dressing, then grill the bread, turning over occasionally, until toasted, 1 to 2 minutes. Add the egg and lemon juice to the dressing in the blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Step 4
Cut the romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut the romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Step 5
Halve or quarter the toasts and add to the romaine along with the cheese.
Step 6
Toss the salad with just enough dressing to coat and serve immediately.