A signature dish at Raincity Grill, the grilled Caesar salad is a twist on a classic. Halves of romaine are first grilled to bring out a roasted sweetness, then topped with garlicky croutons and a creamy, rich dressing. Courtesy of Nicholas Hipperson of Raincity Grill.
Directions for: Grilled Caesar Salad with Garlic Croutons and Parmesan Sable
Ingredients
Grilled Caesar Salad2 heads Romaine lettuce
2 egg yolks
125 mL Parmesan cheese, grated
2 fillets anchovy
60 mL Dijon mustard
50 mL white wine vinegar
1 lemon, juiced
Garlic Croutonsmini baguette
2 clove garlic, crushed
40 mL olive oil
salt and pepper, to taste
Parmesan Sable100 g soft, unsalted butter
150 g all-purpose flour
120 g Parmesan cheese, grated
60 g dairy cream
salt, to taste
Directions
Grilled Caesar Salad1. Wash romaine lettuce and dry well.
2. Cut entire head of lettuce in half lengthwise, season and lightly grill on a BBQ or cast iron griddle pan until golden and slightly charredapproximately 2 minutes.
3. Place all ingredients apart from the oil, lemon juice and seasoning in a stainless steel bowl and whisk.
4. Gently incorporate the oil in slowly whisking to form a emulsion.
5. Add lemon juice, salt and pepper to taste. Chill.
Garlic Croutons1. Slice baguette into rounds 3 per person (12 rounds).
2. Rub with crushed garlic.
3. Drizzle with olive oil.
4. Season and bake on a cookie sheet in a pre-heated oven at 400F until crisp and golden.
5. Allow to cool and store in an air tight container
Parmesan Sable1. Place all ingredients in a stainless steel bowl and mix until combined.
2. Roll dough between two sheets of parchment paper until -inch thick.
3. Freeze until set.
4. Cut desired shape and bake at 325F for 6 minutes until golden.
5. All to cool and crisp.
6. To assemble: Grill lettuce as per above instructions. Drizzle with caesar dressing. Garnish with garlic croutons, extra shaved parmesan, and Parmesan sable.
See more: Vegetables, Salad, Eggs/Dairy, Italian, Appetizer