I’ve never had a grilled salad before but now that I have, I am sold! This Grilled Casesar Salad was OUT OF THIS WORLD!! It retained the cool crispness you’d expect from a salad but with a slightly warm and deliciously charred taste from the grill. It was perfect in every way. The grilled baguette slices took this salad right over the top! This amazing recipe comes straight out of the The Complete Cook’s Country TV Show Cookbook 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons which is chock full of incredible, easy to make recipes. If you’re interested in expanding your cookbook collection, this one is a must!
This salad relies on hearty toasted bread slices instead of small croutons which are extra yummy and super easy to make however, I didn’t want to waste time oiling the bread at the grill and then rubbing each slice with a garlic clove. Instead, I decided to prepare an garlic infused olive oil that imparts a more intense garlic flavor which I love.
To make garlic infused olive oil – In a small saucepan, pour in some extra-virgin olive oil (I used more than what was called for in the recipe) and toss in a few smashed garlic cloves. Add a little Kosher salt and ground black pepper to the pan. Over medium-high heat bring the oil to sizzling and then remove the pan from the burner and set aside. Allow the garlic to sit in the oil and steep.
When you’re ready to use the garlic oil simply remove the browned garlic pieces and using a pastry brush, coat both sides of the bread slices with the garlic oil. Set aside until you are ready to grill. The bread will toast up beautifully and full of flavor! Just watch it closely once you place it on the grill as it browns quickly.
The only other small change that I made was to use an anchovy paste instead of the fillets. As it’s not an ingredient I use often, the paste is easier to use being that it’s in a tube and it can be stored in the refrigerator for later use. I didn’t measure out the paste, I just used a small squeeze. The flavor of the dressing was perfect, thick and creamy and absolutely delicious. Enjoy!
For the dressing
- 1 tbs lemon juice
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tbs white wine vinegar
- 1 tbs Worcestershire sauce
- 1 tbs Dijon mustard
- 2 anchovy fillets, rinsed OR small squeeze of anchovy paste
- 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup extra-virgin olive oil
For the salad
- 1 (12″ long) baguette, cut on a bias into 1/2″ thick slices
- 3 tbs extra-virgin olive oil
- 1 garlic clove, peeled
- 3 romaine lettuce hearts, halved lengthwise through cores
- 1/4 cup grated Parmesan cheese
For the dressing – Combine lemon juice and garlic in a bowl and let stand for 10 minutes. Process the mayonnaise, grated cheese, lemon-garlic mixture, vinegar, Worcestershire sauce, anchovies, Kosher salt and pepper in a blender for about 30 seconds. With the blender running, slowly add in the oil. Blend until well combined. Set aside 6 tbs of the dressing to use later on the romaine lettuce.
For the salad – Brush the bread with oil and grill uncovered until browned, about a minute on each side. Transfer to a plate and rub each side with the garlic clove. Set aside.
Brush the cut sides of the romaine lettuce with the reserved dressing. Place the romaine, cut side down, on the grill. Grill uncovered until lightly charred, about 1-2 minutes. Place on a platter, drizzle with remaining dressing and sprinkle Parmesan cheese on top. Serve immediately alongside the grilled bread slices.