Grilled Caesar Salad

Name: Grilled Caesar Salad
Yield: serves 6
Ingredients: 3 cups 1/2-inch cubes of country bread; 1/2 cup extra-virgin olive oil; Yolk of 1 large hard-boiled egg; 4 garlic cloves; 4 anchovy fillets; 2 tablespoons red-wine vinegar; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper, for seasoning; 3 heads (1 package) romaine hearts, trimmed and halved lengthwise; 1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus a 2-ounce piece for shaving

December 14, 2011

Caesar salad (see following recipe) is not a traditional Italian recipe, and the grilled Caesar salad seems to be a recent phenomenon. Nino Germano, the presiding chef-owner at La Scala in Baltimore, told us how, purely by accident, he invented the grilled Caesar salad. During a busy evening in the kitchen, a cut head of young romaine lettuce fell on the grill. Nino, a frugal padrone, set it aside, and when the evening was over and it was time to have his dinner, he decided to dress that grilled romaine as he would a regular Caesar salad. And so the recipe was born.

Recipe notes

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