Ingredients
Scale
- 2 hearts of romaine, (sliced in half lengthwise)
- 2 lemons, (cut in half)
- ½ baguette, ((we use gluten free) sliced on a bias in ¼ inch slices)
- extra virgin olive oil
- 2 anchovies
- 2 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 tablespoons grated parmesan cheese
- ¼ cup grilled lemon juice ((approx 1 large lemon))
- 2 egg yolks
- ½ teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Parmesan Cheese
- Crispy pancetta or bacon
- Grilled Chicken
- Grilled Salmon
Instructions
- Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.
- Drizzle bread with olive oil (a light coating).
- Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
- Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).
- Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.