barbecued caesar salad
- Serves:
- 4
Barbecued caesar salad is no gimmick; it’s a revelation. Standard caesar qualifies as one of those precarious faux-healthy foods we implore you avoid at restaurants, but you can do better at home. This salad makes sense in the confines of your own kitchen, where croutons are barbecued, cheese is dispensed in a light sprinkle and dressing is applied with a prudent hand.
1 baguette, sliced diagonally into eight pieces
Olive oil for drizzling
2 garlic cloves, halved
Juice of 1 lemon
2 tbsp red-wine vinegar
1 tbsp mayonnaise
1 garlic clove, minced
2 anchovies (soak in milk for 10 minutes if you want a mellower flavour)
1 tsp Worcestershire sauce
Ground black pepper to taste
1/2 cup olive oil
Ingredients
2 heads cos lettuce hearts, halved vertically with stems intact1 baguette, sliced diagonally into eight pieces
Olive oil for drizzling
2 garlic cloves, halved
1/4 cup finely grated parmesan
DRESSINGJuice of 1 lemon
2 tbsp red-wine vinegar
1 tbsp mayonnaise
1 garlic clove, minced
2 anchovies (soak in milk for 10 minutes if you want a mellower flavour)
1 tsp Worcestershire sauce
Ground black pepper to taste
1/2 cup olive oil
Method
1 To make the dressing, combine the lemon juice, vinegar, mayo, garlic, anchovies, Worcestershire and pepper in a food processor or blender. With the motor running, slowly drizzle in the oil until a thick, creamy dressing forms.
2 Preheat the barbecue on high. Drizzle oil on the cut sides of the cos and the bread slices. Barbecue the lettuce, cut side down, until the leaves begin to wilt and char; 3-4 minutes. Meanwhile, barbecue the bread until browned; two minutes a side. Rub with the garlic cloves while still warm.
3 Divide the cos among four plates, drizzle with dressing, and top with the grated parmesan and bread.Notes
1300kJ per serve
