Knife and Fork Grilled Caesar Salad recipe

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Ingredients

1 long thin baguette
¼ cup olive oil, divided
2 cloves garlic, halved
1 small tomato, halved and seeded
1 head romaine lettuce, outer leaves discarded and head cut into quarters
salt and coarsely ground black pepper to taste
1 cup Caesar salad dressing, or to taste
½ cup Parmesan cheese shavings

Nutrition Info

744.8 calories
carbohydrate: 70.7 g
cholesterol: 30.1 mg
fat: 42.1 g
fiber: 4.8 g
protein: 20.6 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1554 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for low heat and lightly oil the grate.

  2. Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.

  3. Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.

  4. Brush 2 cut sides of romaine quarters with remaining olive oil.

  5. Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.

  6. Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

A different Caesar salad and it is from your grill! Great with any grilled meat. I use a Caesar dressing from this site.

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