Weber's Grilled Romaine Caeser Salad

Remember that when grilling the lettuce, a quick, high heat

is needed to char the lettuce without overcooking it.

Weber's Grilled Romaine Caesar salad

1 sourdough baguette, 6 inches long

1-2 cloves garlic, peeled, cut in half

2 heads heart of romaine lettuce, split in half

1 tablespoon olive oil

Kosher salt

Black pepper, fresh ground

1 caesar dressing recipe (below)

4 tablespoons Parmesan, shredded

Prepare the grill for direct, medium heat (about 400°F).

Slice the baguette into ½-inch thick slices. Brush each slice with olive oil and grill over direct, medium heat for 2 minutes.

3. Rub the grilled side of each grilled crouton with the cut garlic, set aside to cool.

4. Lightly brush the cut side of each romaine half, then season with salt and pepper.

5. Grill over direct, medium heat for 2-3 minutes until the lettuce is lightly charred.

6. Set the grilled lettuce on plates and spoon the Caesar dressing on top.

7. Sprinkle with the shredded Parmesan and serve with the grilled croutons.

Serves 4. Prep time: 15 minutes. Grill time: 3-4 minutes.

Caesar Dressing

That most traditional of dressings, creamy and full of flavor. Use fresh grated Parmesan for best taste.

1 filet anchovy

1 teaspoon garlic clove, peeled and minced

2 tablespoons olive oil

1½ tablespoons mayonnaise

1½ tablespoons lemon juice, fresh

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

Kosher salt

Black pepper, fresh ground

Smash the garlic clove and the anchovy in the bottom of a mixing bowl with a fork.

Whisk the rest of the ingredients into the bowl thoroughly.

Store well chilled until ready to use.

Enough for 4 wedges. Prep time: 10 minutes.

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