Grilled Caesar Salad with Homemade Dressing
Grilled Caesar Salad – Take this classic salad up a notch by taking it out to the grill. Your taste buds will thank you as you fall in love all over again!
For the Dressing
- 2 Egg Yolks or ¼ c Mayonnaise
- 3 TBS Lemon Juice
- 1 TBS Anchovy Paste
- 4 Cloves Garlic
- 2 TBS Dijon Mustard I use 365 Brand from Whole Foods
- 1 TSP Salt
- 1 TSP Black Pepper
- 2 TSP Coconut Amnios
- ½ C Olive Oil or Avocado Oil
- 1 C Parmesan Cheese
For the Salad
- 2-3 Small Heads of Romaine Lettuce whole
- 1-2 Whole Lemons
- ½ C Parmesan Cheese
- Gluten-free Crusty Bread optional
For the Caesar Dressing
In a small food processor or the cut of an immersion blender, puree the egg yolk (or mayo) garlic and anchovy paste until it looks like a thick paste.
Add the remaining ingredients except the oil and puree till smooth.
Slowly add the olive oil and puree till combined.
Prep the Romaine
Lightly rinse the romaine.
Cut the romaine in half (lengthwise), making sure you DO NOT cut off the ends.
Brush the romaine halves with olive oil and sprinkle with salt and pepper.
If you are grilling your lemons (recommend), cut them in half and brush lightly with olive oil.
Grill the Romaine
Preheat your grill to about 400 degrees.
Grill the remaine and lemons about 2-3 minutes or until they are slightly charred.
Repeat on the other side.
Remove the romaine from the grill and set it aside.
Make it a Salad
Prepare the romaine as desired (leave it whole or chop).
Squeeze the fresh lemon over the romaine and a dash of salt and pepper.
Sprinkle with some parmesan cheese and a drizzle of dressing.
Add some fresh gluten-free french bread or grilled chicken as desired and enjoy!
You can sub in an additional 1-2 TBS coconut amnios instead of anchovy paste if you want.
I like to make a batch of my grain-free french bread to serve alongside this.