"Home made caesar dressing is easier than you might imagine! You don't need any fancy kitchen tools, and it comes together in no time! Here we have one of my favorite summer recipes. Grilled romaine, croissant croutons, roasted garlic caesar dressing. Perfect for enjoying at the picnic table."
Roasted garlic grilled Caesar salad
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Prep time: 1hr 10mins
Cook time: 20mins
Recipe Card
ingredients
- 1 garlic bulb
- 5 oil packed anchovy fillets
- 1/4 teaspoon or more to taste kosher salt
- 1 egg yolk
- 2 tablespoons lemon juice
- 1/3 cup grapeseed oil
- 1 teaspoon dijon mustard
- 1/4 cup grated fine parmesan
- 1/4 teaspoon or more to taste black pepper
- 1 heart of romaine
- 2 tablespoons oil (for grilled romaine)
- 2 crossaints
Method
Step 1
Preheat your oven to 400º
Step 2
Remove the papery outer layers from garlic bulb, and cut about 1/4" from the top, so each clove is exposed.
Step 3
Place in a baking dish, lightly wrap in foil after drizzling on a bit of oil. Bake for 45 minutes to 1 hour until softened, and golden browned. Allow to cool to the touch.
Step 4
In a bowl, place anchovy fillets, squeeze in garlic, and add salt. Use a fork to press and break everything up into a paste.
Step 5
Add egg yolk, lemon juice, and dijon. Whisk to combine.
Step 6
Slowly drizzle in grapeseed oil, whisking constantly to emulsify. Once everything is combined, and smooth grate in parmesan and crack in pepper. Whisk again to combine.
Step 7
Cut romaine in half lengthwise. Drizzle with oil, and brush all around on flat side of romaine.
Step 8
Place flat side down on a preheated grill, and cook for 2-4 minutes before turning (flat side still down, to get cross hatched grill marks)
Step 9
Croissant croutons: tear crossants onto a parchment lined baking sheet. Place in a 200º oven for 5-10 minutes until browned, and crisp. Allow to cool before serving.
Step 10
(For this occasion, I also grilled chicken breasts marinated in caesar dressing)