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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
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
    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.