Knife and Fork Grilled Caesar Salad
Here's a unique twist on the classic Caesar salad—it's grilled! Perfect alongside any grilled meat, I pair it with a Caesar dressing from this site.
Ingredients
- 1 long thin baguette
- ¼ cup olive oil, divided
- 2 cloves garlic, halved
- 1 small tomato, halved and seeded
- 1 head romaine lettuce, outer leaves discarded, and head cut into quarters
- salt and coarsely ground black pepper to taste
- 1 cup Caesar salad dressing, or to taste
- ½ cup Parmesan cheese shavings
Instructions
- Preheat grill for low heat and lightly oil the grate.
- Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
- Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
- Brush 2 cut sides of romaine quarters with remaining olive oil.
- Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
- Place a grilled romaine quarter, cut side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.
Notes
- I use the dressing from this popular Caesar salad recipe, Caesar Salad Supreme.
Nutrition
Calories: 745kcalCarbohydrates: 71gProtein: 21gFat: 42gSaturated Fat: 8gCholesterol: 30mgSodium: 1554mgPotassium: 489mgFiber: 5gSugar: 5gVitamin C: 24mgCalcium: 236mgIron: 5mg
Tried this recipe?Let us know how it was!