Grilled Caesar Salad
- 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
Heat a grill or grill pan to high heat and brush the grates with 1 tablespoon extra virgin olive oil.
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.
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.
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.
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.
Cut the toasted baguette slices into bite-size pieces and scatter over the grilled romaine.
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.