BCL - Knife and Fork Grilled Caesar Salad Best Dishes
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Knife and Fork Grilled Caesar Salad |
"A specific Caesar salad and it's far out of your grill! Great with any grilled meat. I use a Caesar dressing from this site."
Ingredients :
- 1 lengthy thin baguette
- 1/four 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 flavor
- 1 cup Caesar salad dressing, or to taste
- half of cup Parmesan cheese shavings
Instructions :
Prep : 15M | Cook : 4M | Ready in : 25M |
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- Preheat grill for low warmness and gently oil the grate.
- Cut baguette on a critically sharp diagonal to make four long slices about 1/2-inch thick. Lightly brush each reduce facet with approximately half of the olive oil.
- Grill baguette slices on the preheated grill till lightly crispy, 2 to a few minutes per aspect. Rub each facet of baguette slices with the reduce-side of garlic and reduce-side of tomatoes. Set aside to cool.
- Brush 2 reduce sides of romaine quarters with closing olive oil.
- Grill romaine quarters till gently seared, 2 to a few mins according to aspect. Sprinkle grilled romaine with salt and set aside to chill.
- Place a grilled romaine quarter, reduce-facet up, on top of a grilled baguette slice. Drizzle every with Caesar dressing and pinnacle with Parmesan cheese. Season with salt and black pepper.
Notes :
- I use the dressing from this popular Caesar salad recipe, Caesar Salad Supreme.
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