Country Sampler Special Edition

Charred Caesar Salad

Serves 4


Regular iceberg lettuce salads get boring fast, but this charred Caesar salad from Rachel Ballard of Feast and Farm brings bold flavor with a bit of smokiness. You’ll be amazed how delicious it is!


2 romaine lettuce hearts 1½ teaspoons minced garlic 3 teaspoons olive oil

½ teaspoon anchovy paste ¼ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese, grated fresh

(no powders)

Drizzle of fresh lemon juice (optional) Crushed croutons (optional)


1. Preheat your oven broiler on high with the top oven rack as close to the broiler as possible.

2. Get out a rimmed baking sheet large enough to hold the lettuce and set aside. Rinse the lettuce to remove any dirt or grit. Pat dry with paper towels.

3. Slice each romaine heart lengthwise into two pieces, leaving the root end intact to hold the leaves together. Lay the four halves cut side up on the baking sheet. Set aside.

4. In a small bowl, mix the garlic, olive oil, anchovy paste, salt and pepper. Using a pastry brush or a spoon, coat the cut sides of the lettuce halves with the mixture, making sure to go all the way to the ends and in between some of the layers too. Sprinkle each half evenly with the grated Parmesan cheese.

5. Broil just until the edges start to char and the lettuce softens slightly—no more than 4 to 5 minutes. Keep an eye on it and check it often! Serve warm with a squeeze of lemon or some crushed croutons over the top.


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