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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salad - Grilled Caesar Salad Recipe

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This recipe for Salad - Grilled Caesar Salad, by , is from The Fujitani Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynne Fujitani


2 flat anchovy fillets, drained (will vary in size)
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

half baguette, cut lengthwise for croutons or cut slices for toast

1 large egg
2 tablespoons fresh lemon juice, or to taste

3 hearts of romaine (6 halves)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
shrimp or bacon

Place anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Brush both sides of baguette with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes.

Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.

Cut romaine hearts in half lengthwise and brush with olive oil. Then grill, cut sides down, until grill marks just appear, about 2 minutes.

Cube the baguette for croutons or serve salad with slices of toast.
Add shrimp or bacon, avocados, tomatoes, croutons and Parmigiano-Reggiano.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If you're in a hurry:
Cut romaine lengthwise and brush with olive oil. Grill
Prepare shrimp or bacon, tomatoes, avocado.
Can use store bought croutons.
Sprinkle with parmesan and use Cardini's caesar dressing.




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