Grilled Caesar Salad

2 large egg yolks
1/3 c. grated Parmesan cheese
3 Tbsp. lemon juice
3 Tbsp. Worcestershire Sauce
1/2 tsp. salt
1/2 tsp. Dijon mustard
ground black pepper, to taste
1/2 c. Garlic Olive Oil
2 Tbsp. Mild Extra Virgin Olive Oil
1/2 lb. bacon, 1/4 inch diced
3 romaine lettuce heads, cores removed and leafy ends trimmed, cut in half lengthwise
a fine, fresh cracked black pepper - try one of our Smoked Black Peppers
Parmesan cheese, to taste

Beat (with a hand mixer) egg yolks until creamy, slowly drizzle in olive oil until emulsified. Add the rest of the ingredients and beat until well blended.

Preheat grill or indoor grill pan to high. Cook bacon over high heat until the bacon is crispy. Remove from pan and drain. Brush the romaine with the Garlic Olive Oil. Place on the grill cut side down and quickly sear - just until grill marks are visible. Not too much so lettuce wilts completely.

Set aside. For each serving, place half a head of romaine cut side up on a plate and drizzle with dressing. Sprinkle with Parmesan cheese, bacon, and garnish with Smoked Black Pepper.

Tested in BBQ Cooking Class

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