Grilled Caesar Salad Recipe

Name: Plumes Grilled Caesar Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce; 6 pieces Local radishes; 1 cup Microgreens; 100 grams Parmigiano-Reggiano cheese; 1 cup Heavy cream; 1 tsp Salt; 4 pieces Anchovy fillets; 2 cloves Garlic; 2 tbs Lemon juice; 1 tsp Dijon mustard; 1 cup Olive oil; 1 tsp Black pepper; 1 piece Baguette; 2 tbs Olive oil; 1 tsp Garlic powder; 1 to taste Salt

Inspired by Plume

Time45m

Serves4

Grilled romaine, Parmigiano cream, anchovy dressing, local radish, micro croutons

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Verdicchio, Colleleva 2022 Verdicchio dei Castelli de Jesi

crisp · herbal · bright acidity

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Ingredients

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Salad Base

2 heads Romaine lettuce

6 pieces Local radishes

1 cup Microgreens

Parmigiano Cream

3 1/2 oz (100 grams) Parmigiano-Reggiano cheese

1 cup Heavy cream

1 tsp Celtic sea salt

Anchovy Dressing

4 pieces Anchovy fillets

2 cloves Garlic

2 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1 cup olive oil

1 tsp black pepper

Croutons

1 piece Baguette

2 tbs olive oil

1 tsp Watkins garlic powder

1 to taste Celtic sea salt

Method

Preparation

Prepare the Croutons

Preheat the oven to 375°F (190°C). Cut the baguette into small cubes, about 1 inch in size. In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread them out on a baking sheet and bake for 10-12 minutes or until golden brown. Remove from the oven and let cool.

Make the Parmigiano Cream

In a saucepan over medium heat, combine the heavy cream and Parmigiano-Reggiano cheese. Stir continuously until the cheese is melted and the mixture is smooth. Season with salt to taste. Set aside to cool.

Prepare the Anchovy Dressing

In a blender, combine the anchovy fillets, garlic, lemon juice, Dijon mustard, and black pepper. Blend until smooth. With the blender running, slowly drizzle in the olive oil until emulsified. Taste and adjust seasoning if necessary.

Grilling and Assembly

Grill the Romaine

Preheat the grill to medium-high heat. Cut the romaine heads in half lengthwise. Place the romaine cut-side down on the grill for about 2-3 minutes, or until grill marks appear and the leaves are slightly wilted. Remove from the grill.

Plate the Salad

On a large platter, place the grilled romaine halves. Drizzle with the anchovy dressing, followed by the Parmigiano cream. Scatter the sliced radishes and microgreens over the top. Finish with the micro croutons.