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Grilled Caesar Salad with Bacon
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Grilled Caesar Salad with Bacon

Halved hearts of romaine are grilled quickly over high heat so the centers of the lettuce soften and have a charred, smokey flavor but don’t wilt.
Course Salad
Cuisine American
Keyword anchovy, bacon, caesar, dressing, grilled, lemon, parmesan, salad, salad dressing
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the caesar dressing:

  • 2 large egg yolks
  • ¼ cup sour cream
  • 1 2-ounce tin oil-packed anchovies, drained
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Worcestershire
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Tabasco
  • 2 cloves garlic, minced
  • ¾ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the salad:

  • ½ pound applewood smoked bacon, cut into ½ “ strips
  • 3 romaine hearts, split lengthwise
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup shaved parmesan
  • 1 teaspoon diced chives

Instructions

For the caesar dressing:

  • Add the egg yolks, sour cream, anchovies, lemon juice, balsamic, Worcestershire, Dijon, Tabasco and garlic, to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is smooth.
  • With the food processor running, slowly add the vegetable oil, 1 tablespoon at a time. Once all the vegetable oil has been combined, follow with the olive oil. Continuing to blend until the dressing has emulsified.
  • Add the cheese and pulse to combine. Season to taste with salt and pepper. If the dressing is too thick, whisk in water 1 tablespoon at a time to thin it out.
  • Set aside if using immediately. Otherwise add to an airtight container and refrigerate until ready to use. The dressing can be made up to 3 days ahead of time.

For the salad:

  • Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon and set aside on a paper towel-lined plate to drain.
  • Heat grill to medium-high heat. The temperature should be around 500ºF.
  • Brush the cut half of the romaine with olive oil. Add the cut side down on the grill grates and grill for 2 minutes without touching the lettuce.
  • Remove from the grill and set aside.
  • Add a half of romaine to each serving plate and drizzle or brush each piece with the dressing. Top with bacon crumbles, shaved parmesan and chives. Serve immediately.