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Grilled Caesar Salad

Grilled Caesar Salad – - Recipe

Grilling the romaine adds a smoky depth to this Caesar salad, while pancetta and cheese croutons bring crunch and flavor.

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Ingredients per serving

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Preparing the dressing

Preparing the caesar salad

  • 10 hearts of romaine (cut in half lengthwise)
  • Vegetable oil 2.0 tsp
  • 2 ½ cups pancetta (diced)
  • 1 baguette or sour dough bread (cubed, about 8 cups)
  • Olive oil 3.0 Tbsp
  • Salt 1.0 tsp
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Parmesan cheese, fresh shaved 2.0 cup

Grilling the romaine adds a smoky depth to this Caesar salad, while pancetta and cheese croutons bring crunch and flavor.

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Preparation

  1. Preparing the dressing

    5 minutes Add all the dressing ingredients to a blender and blend on low until well mixed, adding a splash of lemon juice if it’s too thick.

  2. Preparing the caesar salad

    20 minutes
    • Preheat the oven to 400°F. Toss the cubed bread with olive oil, salt, black pepper, oregano, and garlic powder on a large sheet pan. Evenly sprinkle 1 cup of parmesan cheese over the bread cubes. Bake for 6-8 minutes, flipping halfway, until the croutons are golden brown and crunchy. Set aside to cool.
    • Heat a cast iron pan over medium-high heat. Add the diced pancetta and cook for 4-5 minutes, until golden brown and crispy. Set aside to cool.
    • Heat a grill or grill pan to high heat. Working quickly, brush the cut sides of the romaine hearts with vegetable oil and grill cut side down for 30 seconds, or until lightly browned.
    • Plate each salad with two hearts of romaine (grill side up), crispy pancetta, cheesy croutons, parmesan, and a generous drizzle of Caesar dressing
    Grill the romaine just enough to char without wilting the leaves entirely.