Red Leaf Caesar Salad with Grilled Parmesan CroutonsScott Peterson
IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.
Recipe information
Yield
Makes 6 servings
Ingredients
For the dressing, puree in blender until anchovies are finely chopped:
3 anchovy fillets
2 tablespoons fresh lemon juice
1 large garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
Fresh lemon juice to taste
Salt and pepper
Preparation
Step 1
For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
Step 2
6 3/4-inch-thick slices country bread
Step 3
Grill bread 1 minute, turn over, then sprinkle with:
Step 4
3 tablespoons freshly grated Parmesan cheese
Step 5
Cover and grill until cheese melts, about 1 minute longer.
Step 6
In large bowl, toss:
Step 7
12 ounces red leaf lettuce
Step 8
Dressing
Step 9
Salt and pepper
Step 10
Divide salad and croutons among plates. Before serving, top salad with:
Step 11
1 1/2 ounces shaved Parmesan cheese
