Grilled Caesar Salad

 This is our new favorite salad.  We got it from a Cook's Country magazine. (June/July 2013)

In their recipe they make a homemade Caesar Salad dressing, but since it would have involved me finding and buying anchovies I decided that the Paul Newman Caesar dressing that I had on hand would be just fine, and it has been.  This makes a great addition to a meal involving grilled meats--since you already have the grill hot.
Costco has nice romaine hearts.




For six people--
Three romaine lettuce hearts.
1 baguette
1 clove garlic
3 Tablespoons really good olive oil
1/4 cup grated parmesan cheese


Heat to grill to hot.  Slice the baguette into 1/2 inch slices--cut on the bias.  Brush both sides with olive oil and grill for about 1 monute per side.  Transfer to a platter and rub with garlic clove.  Brush the cut sides of the romaine with some of the salad dressing--about 1/4 cup.  Put the romaine, cut side down on the grill for 1-2 minutes, until lightly charred.  Move to the platter with the bread.  Drizzle lettuce with more of the dressing.  Sprinkle on parmesan cheese and serve.

If any of you want the salad dressing recipe here it is:
1 T lemon juice
1 garlic clove
1/2 cup mayonnaise
1/2 ounce Parmesan cheese, grated (1/4 cup)
1 T white wine vinggar
1 T. Worchestershire sauce
1 T Dijon mustard
2 anchovey fillets, rinsed
1/2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
Combine lemon juice and garlic in a bowl and let stand for 10 minutes.  Process mayonnaise, Parmesan, lemon-garlic mixture, vinegar, Worchestershire, mustard, anchovies, salt and pepper in blender for about 30 seconds.  With blender running, slowly add oil.