GRILLED CAESAR SALAD
Makes: 6 servings Preparation time: about 30 minutes For the dressing: 1 tbsp (15 mL) lemon juice ■ 1 garlic clove, minced ■ 1/2 cup (125 mL) mayonnaise ■ 1/4 cup (60 mL) grated Parmesan ■ cheese 1 tbsp (15 mL) white wine vinegar ■ 1 tbsp (15 mL) Worcestershire ■ sauce 1 tbsp (15 mL) Dijon mustard ■ 2 anchovy fillets, rinsed ■ 1/2 tsp (2.5 mL) salt ■ 1/2 tsp (2.5 mL) pepper ■ 1/4 cup (60 mL) extra-virgin ■ olive oil For the toasts: One 12-inch (30-cm) baguette, ■ cut on the bias into 5-inch (13cm) long, 1/2-inch (1.25-cm) thick slices 3 tbsp (45 mL) extra-virgin olive ■ oil 1 garlic clove, peeled ■ For the salad: 3 romaine hearts (18 oz/510 ■ g total), halved lengthwise through the cores 1/4 cup (60 mL) grated Parmesan ■ cheese 1. For the dressing: Combine lemon juice and garlic in a bowl and let sit for 10 minutes. Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemongarlic mixture in blender for about 30 seconds. With blender running, slowly add oil. Measure out 6 tbsp (90 mL or slightly over 1/3 cup) dressing and set aside for brushing romaine.
2. To prepare grill: On a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. (For a charcoal grill, open bottom vent completely. Light large chimney starter filled with charcoal briquettes — 6 quarts or 7 L. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.)
3. For the toasts: Clean and oil cooking grate. Brush bread with oil and grill (on hotter side if using charcoal), uncovered, until browned, about 1 minute per side. Transfer to platter and rub with garlic clove.
4. For the salad: Brush cut sides of romaine with reserved dressing; place half of the romaine, cut side down, on grill (on hotter side if using charcoal). Cook, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat with remaining romaine. Drizzle charred romaine with remaining dressing. Sprinkle with Parmesan. Serve.