Grilled Caesar Salad

1. Whisk egg yolk, anchovy, mustard, garlic, Worcestershire, salt and 1/4 cup Parmesan together in a medium bowl until well combined. Whisking constantly, gradually add 1/3 cup oil. Cover and refrigerate until ready to use.

   

2. Preheat a gas grill to high (about 450°F to 500°F). Arrange romaine halves and lemon halves, cut-sides up, on a large baking sheet. Drizzle with the remaining 2 tablespoons oil and set aside.

   

3. Place bread on unoiled grates; grill, uncovered, until charred and crispy, 1 to 2 minutes per side. Transfer to a cutting board and set aside. Place romaine halves and lemons, cut-sides down, on unoiled grates; grill, uncovered, turning lettuce once halfway, until the lettuce is lightly charred on both sides and the cut sides of the lemons are charred, 2 to 4 minutes. Remove from grill; place romaine on a cutting board and slice in half lengthwise (making 8 wedges total).

   

4. Cut the charred bread into bite-size pieces. Juice 1 lemon half into the dressing mixture and whisk to combine.

   

5. Arrange the romaine wedges on a platter; drizzle with half the dressing mixture (about 1/4 cup) and top with the croutons. Juice the remaining lemon half over the salad. Sprinkle with the remaining 1 cup Parmesan. Serve immediately, with the remaining dressing.

Tips

Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.