Grilled Caesar Salad

Summertime is the best time for salads. I have been enjoying making many different salads with fun ingredients. I always come back to the Grilled Caesar Salad for a couple of reasons.

Firstly, my kids love it. Even my little one will eat the Grilled Caesar without complaining. Maybe it’s the croutons? Whatever it might be, I don’t mind! Secondly, aside from the homemade Caesar dressing, it’s super simple and very impressive to make. And the crunchy, homemade croutons are spectacular!

I make the Caesar dressing in advance. Sure you can purchase a dressing, but that’s not why you’re on the page, right?! Here is the link to my Caesar Dressing which is perfect for this salad.

I also make the croutons in advance. Leftover French bread or a big country loaf is preferable.

HOW TO MAKE CROUTONS

• 8oz day old bread – preferably a crusty round loaf
• 1/4 cup olive oil
• 1 teaspoon kosher salt/sea salt
• 1/2 teaspoon black pepper

-Preheat oven to 400 degrees.

-Cut leftover bread with a serrated bread knife into bite size pieces, about 1/2 inch cubes. This doesn’t have to be perfect. Place bread cubes in large bowl.

-Drizzle olive oil over bread cubes. Toss bread in bowl to mix.

-Season with salt & pepper. Toss in bowl again to mix evenly.

-Spread seasoned bread cubes onto a rimmed baking sheet in a single layer.

-Bake until golden brown, flipping the bread halfway through. Cook on one side for approximately 7 minutes, flip and cook on other side for about 7 minutes. Since ovens vary, check to make sure your bread isn’t burning.

-Remove from baking sheet to cool. Store leftover croutons in airtight container or zip top bag.

GRILLING THE ROMAINE

INGREDIENTS

• 3 pack of romaine hearts
• 1/4 cup olive oil

-Heat your grill to medium high heat.

-wash romaine hearts them slice the lengthwise, from root side to top leaves. Let the lettuce dry. Make sure to cut on a rib (the center of the leaf. Cut all the way through the romaine bunch. You will get 2 halves.

-Repeat with other 2 bunches of romaine to yield 6 romaine halves.

-With romaine halves cut side up on a cutting board, drizzle with olive oil. Work the olive oil around with your fingers to distribute evenly.

-Place romaine halves on grill, cut side down. Grill for 3 minutes. If your flames seem to be high, turn the lettuce. You want a nice char on the top leaves and grill marks on the lettuce.

-Turn the romaine halves over. Cook for another 2 minutes, checking to see if grill marks are on the lettuce. If the lettuce is cooking quicker, remove from grill.

ASSEMBLING THE SALAD

Place lettuce half on plate, cut side up. Add a few croutons. Drizzle with Caesar dressing. Grab a knife and fork and enjoy!