Grilled Caesar Salad with Homemade Croutons

Yields 4

Prep Time 25 min

Cook Time 15 min

Total Time 40 mins

When I'm juicing just one half of a lemon; I simply use a fork. Puncture the membranes with your fork and give a little twist; the juice will run out. Give a quick squeeze of the lemon when done too and there ya go!


For the Croutons

  • 1/2 to 1 tsp garlic powder ( use more or less depending on your tastt)
  • 2 Tbsp butter, melted
  • 2 Tbsp olive oil
  • Pinch of salt
  • 2 cups French bread slices cut up into 1/2 inch cubes

For the Salad Dressing

  • 1 large egg
  • 1 Tbsp balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 lemon
  • 2 medium garlic cloves, crushed
  • 1 pinch salt
  • 1/2 teaspoon freshly ground pepper
  • 2-3 anchovies
  • 1 Tbsp Dijon mustard
  • 1 teaspoon capers
  • 1/2 cup olive oil

For the Romaine Grilling

  • 2 medium heads of romaine lettuce -- outer leaves removed and cut in half; do NOT remove the stem end; that keeps it held together on the grill.
  • 1 Tbsp olive oil
  • To Prepare the Salad

  • 1/3 cup Parmesan cheese -- grated


    To Make the Croutons

    1. Combine the garlic powder, melted butter, olive oil and salt in a large bowl. Mix until blended; add the bread cubes and toss until evenly coated.
    2. Spread the bread cubes onto a baking sheet and bake for about 10 minutes until the bread is golden. Remove from the oven and allow to cool.

    For the Salad Dressing

    1. Bring a small pot of boiling water to boil, add the egg and cook for just 60 seconds EXACTLY. Remove the egg from the water and place it in a bowl of cold water to stop the cooking process and cool the egg.
    2. Combine the balsamic vinegar, Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovies, mustard and capers in a blender or food processor; crack the egg and add it to the other ingredients and mix well. While blending, pour the olive oil into either the blender or processor in a slow stream until thoroughly combined and thickened.

    To Serve

    1. Brush the Romaine lettuce lightly with olive oil; place on a hot grill and grill on both sides for approximately 2 minutes each side. Remove from grill to a plate and allow to cool.
    2. Pour half of the dressing into a large bowl.
    3. Cut the romaine lettuce into 1 inch pieces and add them to the bowl ; mix until the leaves are all coated.
    4. Add the Parmesan cheese and croutons, toss and serve on chilled plates.
    5. Pass the remaining dressing for individuals to add more if they choose. Or save it for yourself for later.
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