Grilled Caesar Salad With Classic Dressing
What's summer without a good caesar salad?
4 Small Heads of Romaine, whole or halved, preferably homegrown
3-6 cloves of garlic, pressed
Salt, to taste
1 tbsp Anchovy paste (optional)
1 tsp black pepper
1 Lemon, juiced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Egg Yolk
Extra Virgin Olive Oil
Parmesan Cheese, Grated
Begin by whisking your grated garlic, salt and anchovy paste together; until fluffy. Add in the pepper, lemon juice, mustard and Worcestershire sauce together and whisk until smooth. Add in your egg yolk and whisk once more until everything comes together. Very slowly, pour in olive oil while whisking constantly. Continue whisking and slowly adding olive oil until your dressing emulsifies and becomes creamy. Take your romaine heads and place them on a medium grill until light char marks form. Plate each one individually, and drizzle your dressing overtop. Garnish with fresh grated parmesan and enjoy on a summer patio!