By In The Kitchen With Stefano Faita

INGREDIENTS

Caesar Dressing
1 garlic cloves, chopped
3 to 4 anchovies, chopped
1 tbsp. grainy mustard
Juice and zest of 1 lemon
3 to 4 tbsp. mayonnaise
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste

Salad
3 romaine hearts
Extra virgin olive oil, for drizzling
Salt and freshly ground pepper, to taste
2 to 3 ounces Parmesan cheese, grated or shaved
Parmesan Croutons
6 cooked bacon slices, chopped or crumbled
1 lemon cut into wedges

PREPARATION

Caesar Dressing
Add garlic and anchovy fillets to bowl. With a fork, mash to a paste. Add grainy mustard, lemon zest and juice and mayonnaise. Whisk to combine. Slowly whisk in olive oil. Season with salt and pepper. Taste and adjust the seasoning. Set aside.

Salad
Preheat grill to high.

Cut romaine hearts in half. Drizzle romaine with olive oil. Season with salt and pepper.

Reduce heat to medium. Add romaine halves to grill and lightly char, about 1 minute per side.

Add charred romaine hearts to serving plate. Drizzle with dressing. Garnish with Parmesan cheese,Parmesan Croutons, bacon and lemon wedges.

Yield: 6 servings.

 

 

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