I had grilled Caesar Salad in a restaurant, and was determined to replicate it myself. Here are the results!
DRESSING
1/2 cup olive oil
3 cloves pressed garlic
1 1/2 tsp Worcestershire Sauce
1/4 tsp dry mustard
juice of half a large lemon
1 coddled egg*
2 tbsp grated parmesan cheese
salt and pepper to taste
*to coddle an egg, place the egg in boiling water for 3 minutes
SALAD
full head of romaine lettuce, then halved
croutons
one chopped tomato
INSTRUCTIONS
Oil grill and barbecue lettuce, cut side down, with lid open, until grill marks form on the underside of the lettuce, about 1 minute.
Transfer to a large plate, drizzle each lettuce boat with 2 tbsp of dressing, sprinkle with parmesan cheese and tomato, serve immediately.
Dressing will keep well refrigerated up to 3 days.
