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.
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.