Last day to order gifts with overnight shipping. Get gifting.

A gift card makes it easy for them to bring beautiful things home. Shop gift cards.

Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.

0
Eduardo Garcia's Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad With Garlic Croutons

byEduardo Garcia
Total 35 mins, includes cooling time
Active 35 mins
Makes 6 to 8 servings
Ingredients
For the Dressing
  • 2 large egg yolks
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 cloves garlic, finely chopped
  • 1 cup avocado oil
  • 1 lemon, halved
  • Freshly ground black pepper, to taste
For Croutons
  • 1/2 cup avocado oil
  • 5 cloves garlic, lightly crushed with skins on
  • 2 large slices of rustic bread, cut into 1-inch pieces (about 2 cups)
  • 1/2 teaspoon kosher salt
For the Salad
  • 3 to 4 romaine hearts
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
    Directions
    1. Preheat the oven to 375°F.
    2. For the dressing: In a medium bowl, combine the egg yolks, Dijon mustard, anchovy paste, salt, and garlic. Whisk to combine. Slowly begin to drizzle in the oil, whisking constantly. The mixture will begin to thicken and emulsify. Continue whisking until all the oil is incorporated. Whisk in the juice of half a lemon. Taste the dressing and adjust with more lemon juice, salt, and pepper, if desired.
    3. For the croutons: Heat a medium ovenproof skillet over medium heat. Add the oil and garlic to the hot pan and cook, stirring often, until lightly browned and fragrant, about 3 minutes. Remove the garlic to a paper towel-lined plate to cool. When the garlic is cool enough to handle, peel and discard the skin, reserving the garlic for garnish.
    4. Meanwhile, to the hot, flavored oil, add the bread and season with the salt. Fry the croutons, stirring often, until they have absorbed the majority of the oil and are beginning to brown evenly, about 2 minutes. Transfer the skillet to the oven and bake until the croutons are crispy on the outside and chewy in the middle, another 5 minutes. Remove the croutons to a paper towel-lined tray to cool slightly.
    5. For the salad: Preheat a grill or grill pan to medium-high heat.
    6. Cut each romaine heart lengthwise, leaving the core intact to hold the leaves together. Season with salt and pepper. Grill until just starting to wilt, 1 to 2 minutes per side. Remove to a platter to cool slightly.
    7. To serve, sprinkle the croutons over the greens and scatter with the fried garlic. Drizzle evenly with the dressing and finish with the Parmesan cheese.
      Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

    You May Also Like

    Grilled Watermelon with Feta Salad Stacks
    Recipe Placeholder Image
    Recipe Placeholder Image
    Elizabeth Poett's Grilled Vegetables with Herb Dressing
    Grilled Pork Tacos with Watermelon Relish
    Samantha Seneviratne's Grilled Pizza
    Magnolia Table Mom's Bulgogi with Cucumber Kimchi Salad
    Annie Starke's BLT Salad with Pickle Beer Dressing
    Joanna Gaines' Antipasto Salad
    Recipe Placeholder Image
    Annie Starke's Grilled Pork Chops with Huckleberry Sauce
    Joanna Gaines' Spinach Salad with Warm Bacon Vinaigrette
    Joanna Gaines' Wedge Salad with Blue Cheese Dressing
    Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup
    Katie Button's Hearty Winter Salad
    Recipe Placeholder Image
    Abner & Amanda's Herb Salad
    Eduardo Garcia's Grilled Lobster Aguachile
    Eduardo Garcia's Grilled Shrimp Adobada
    Annie Starke's Grilled Spiral Sausages