I first had a grilled Caesar salad about 15 years ago. I found the concept quite novel, but was amazed by the crunch, flavor, texture of the romaine lettuce halves. This dish really opened my eyes on new takes and preparations on traditional dishes, especially the use of a grill to make salad. Since that moment, I use a grill for so many things one would not traditionally expect – grilling fruit, especially peaches for use in other dishes for example. I like many grilled stone fruits for use in salads and to accompany other grilled items like chicken thighs, wild caught king salmon, novel and rarer cuts of steak like zabuton. This is the perfect summer dish and I usually prepare it with my grilled NY steak or a whole filet (see other recipes).

Ingredients

DRESSING:

2-4 garlic gloves, peeled and minced

4 anchovy fillets rinsed and minced – (I actually use and prefer about 2 tablespoons of anchove paste)

3 egg yolks

2 tablespoons Dijon mustard

1 cup extra-virgin olive oil

1 tablespoon Worcestershire sauce

1 tablespoon red-wine vinegar

Kosher salt and freshly ground black pepper to taste

SALAD:

2 tablespoons extra-virgin olive oil

2-4 heads romaine lettuce, tops, and bottoms trimmed neatly, the heads cut lengthwise into halves or quarters based on the side of the lettuce head and desired serving portion and plating aesthetic

1/2 cup grated Parmesan cheese

Preparation

Make the Caesar dressing: Put the minced garlic into a medium bowl, and add the anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.

Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 60 seconds on each side, until they have a light goldenness, and remove to a platter. Timing may vary based on your grill’s heat and desired char on the lettuce. Using a silicone brush, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak. Serves 4.