Deconstructed Grilled Caesar Salad
Wow your friends with this Deconstructed Grilled Caesar Salad. The crispy Parmesan cheese wafers and gluten free toast points take this salad to the next level.
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Servings: 4 people
Ingredients
SALAD DRESSING
- 2 egg yolks
- 1 garlic clove, chopped
- 1 teaspoon anchovy paste
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon dry mustard
- ½ cup olive oil
- salt and pepper to taste
PARMESAN CHEESE WAFERS
- 1 cup grated Parmesan cheese
CROUTONS
- 3-6 slices gluten free bread
- olive oil for brushing
- 2 garlic cloves, halved
LETTUCE
- 3 heads romaine lettuce hearts
- olive oil for grilling
Instructions
SALAD DRESSING
- Add egg yolks, garlic, anchovy paste, red wine vinegar, lemon juice and dry mustard to a tall blender cup. Using a hand blender mix for 30-60 seconds until well combined.
- With the blender running, slowly drizzle in the olive oil until all incorporated.
- Season to taste with salt and pepper.
PARMESAN CHEESE WAFERS
- Heat non-stick pan over medium high heat. Do not oil.
- Drop 2 tablespoon cheese into the center of the pan and let it melt completely, 30-60 seconds. Using a flexible flipper gently loosen the wafer from the pan and flip it over. Cook 30-60 seconds. Gently remove and place over a rolling pin to achieve the classic shape of a French tuile. Cool completely.
CROUTONS
- Toast bread on both sides in toaster.
- Brush both sides of warm toast with olive oil and rub cut garlic all over.
- Trim crusts and cut into small triangles. Set aside.
LETTUCE & SERVING
- Trim ends of Romaine leaving root attached. Cut heads in half lengthwise.
- Preheat barbecue. Brush cut side of lettuce with oil and immediately put cut side down on the grill. Cook 1-2 minutes until slightly blackened. Transfer to a platter, cut side up.
- Drizzle with salad dressing. Garnish with Parmesan cheese wafers and croutons. Add fresh cracked pepper if desired.
Notes
Prepare salad dressing, cheese wafers and croutons up to 1 day in advance.