Grilled Caesar salad

Name: Grilled Caesar salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: 2 hearts of romaine lettuce, cut in half lengthwise then well washed (keep the feet); Olive oil; 5 slices crisp bacon cooked and chopped; 1/2 cup fresh parmesan, grated (or more to taste); Salt and freshly ground pepper; 3 garlic cloves; 10 small anchovy fillets in oil, drained; 3 egg yolks; 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 1/2 teaspoon Worcestershire Sauce; 2 tablespoons olive oil; 1/2 cup vegetable oil; 1/2 bread baguette, cut into cubes; Olive oil; 1/2 teaspoon Provence herbs (or more to taste); Salt and freshly ground pepper

Preparation 45 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

This Caesar salad is amazing! The grilled side brings a really interesting touch without changing too much the taste of this famous salad. Perfect for a starter, a side dish or even a lunch if you add grilled chicken !

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Ingredients for the salad

2 hearts of romaine lettuce, cut in half lengthwise then well washed (keep the feet)
Olive oil
5 slices crisp bacon cooked and chopped
1/2 cup fresh parmesan, grated (or more to taste)
Salt and freshly ground pepper

Ingredients for the dressing

3 garlic cloves
10 small anchovy fillets in oil, drained
3 egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon Worcestershire Sauce
2 tablespoons olive oil
1/2 cup vegetable oil

Ingredients

1/2 bread baguette, cut into cubes
Olive oil
1/2 teaspoon Provence herbs (or more to taste)
Salt and freshly ground pepper

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Preparation

Using a knife, finely chop the garlic and anchovies together to obtain a paste, for about 2 minutes. Reserve in a bowl.
In another bowl, add the egg yolks and whisk lightly. Then add the Dijon mustard, lemon juice and Worcestershire sauce and whisk to combine.
Stir in olive oil whisking for 2 minutes to emulsify.
Then, add the vegetable oil whisking continuously and continue mixing for 1-2 minutes. Add garlic and anchovy paste, season with salt and pepper to taste an mix. Reserve in the fridge.
Preheat the BBQ to maximum then reduce to medium intensity.
Lightly brush the inside of the romaine lettuce hearts with olive oil and then salt and pepper generously. Place on grills, open side down, and cook for 1 minute. Give a 45 degree rotation and continue cooking another minute.
Remove from heat, cut bases and discard. Roughly cut the salad, place in a salad bowl and set aside in the fridge for 20 minutes.
Preheat oven to 400°F.
Place the croutons on a large baking sheet and add a good drizzle of olive oil. Sprinkle with herbs of Provence, salt and pepper then toss well.
Bake for about 10 to 12 minutes, stirring occasionally, until golden. Remove from the oven and let cool.
Build your salad! Pour a little dressing over the lettuce, to taste, followed by bacon, croutons and parmesan. Toss well, taste and adjust the seasoning if necessary. Add grilled chicken breasts and you will transform this side dish into a luxurious lunch !

Our sommeliers suggest

Borsao Rosado Seleccion

Ebro Valley, Spain

The Borsao Rosado Seleccion is a fruity, generous rosé from the Ebro Valley in Spain, best served ice cold, with plenty of red berry flavor. Next to a grilled Caesar it lightens the creamy garlic and anchovy dressing, and its fruit gets along with the salty bacon. The grilled lettuce has a bit of a BBQ vibe, so the rosé fits right in. See the product

Artémis, 6%

La Chasse-Pinte

Putting lettuce on the grill gives it a smoky taste that the dressing isn't expecting. A blonde ale with mugwort, spicy and resinous, jumps on that char and recalls certain dried herbs. Its lively bubbles clean up between the Parmesan and the bacon, and the salad stays lively. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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