Seasons Recipes

Grilled Caesar Salad

Grilled Caesar Salad
serves 4 


homemade caesar dressing: 

2 garlic cloves, peeled

1 teaspoon anchovy paste 

1 lemon, juiced 

1 egg yolk 

1 teaspoon dijon mustard 

1 teaspoon Worcestershire sauce

1/4 teaspoon Pepe e Aglio

1/2 cup Frantoio Extra Virgin Olive Oil 

1 head romaine lettuce, cut in half 

1 pint cherry tomatoes 

4 slices sourdough bread 

1 lemon, halved 

2 tablespoons Frantoio Olive Oil 

1/4 cup pecorino cheese, shaved or grated 

Roasted Garlic infused salt to taste

Pepe e Agilo to taste 


Preheat your grill to medium-high heat. While the grill is heating up combine the garlic, anchovy  paste, lemon juice, egg yolk, mustard, Worcestershire sauce, and Pepe e Aglio in a food processor and blend until smooth. While the food processor is still running, pour in a thin steady stream of oil, continue to blend until the dressing has thickened slightly. Set aside or keep refrigerated until ready to serve the salad. 

Brush lettuce, tomatoes, bread, and lemon with olive oil and carefully place on the grill (depending on your grill you may need to skewer the tomatoes before grilling, so they don’t fall through the grates). Grill just until everything is slightly charred, about 1-2 minutes. Remove from the grill and refrigerate until ready to serve. 

To serve, top romaine with grilled tomatoes, bread, and pecorino. Drizzle with dressing, garnish with lemon, and season to taste with any additional Roasted Garlic Infused salt and Pepe e Aglio. 

Email Print