Grilled Caesar Salad
Servings:*
4 servingsIngredients
- 6 tablespoons L&B Extra Virgin Olive Oil, divided
- 1 11ounce L&B Classic French Baguette, cut into 1-inch slices
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon, halved
- 3 romaine hearts, halved lengthwise
- ½ cup L&B Caesar Dressing
- Flake salt, to taste
- Parmesan, shaved, for garnish
Directions
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Heat a grill or grill pan to high heat and brush the grates with 1 tablespoon extra virgin olive oil.
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On a sheet pan, drizzle the baguette slices with 1 tablespoon extra virgin olive oil and season with salt and pepper to taste. Flip, and oil and season the second side.
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On the grill, toast the baguette slices until slightly charred on the outside and soft in the center, 3 to 5 minutes, flipping halfway through. Transfer to a cutting board to cool.
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Meanwhile, place the lemon halves, cut-side down, on the grill and cook for 3 minutes, until well charred. Transfer to a serving platter to cool.
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Reduce the heat to medium-high. Brush the romaine halves with the remaining extra virgin olive oil and season with salt and pepper to taste. Grill, cut-side down, for 2 to 3 minutes or until charred. Transfer to the serving platter.
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Cut the toasted baguette slices into bite-size pieces and scatter over the grilled romaine.
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Squeeze the charred lemon juice over the salad, to taste, and drizzle with the L&B Caesar Dressing. Season with flake salt and garnish with shaved Parmesan. Serve family style.