Since the Grill is Hot
By the time 6 PM arrives here in the east, I'm so tired of politics and corruption that I post recipes in order to give my brain something else to think about beside war, war crimes and Dick Cheney.
Here's a little something I found years ago, it sounds a little odd, but it is really good. Well, hell, you've got the grill on anyway....
Grilled Caesar Salad
For 6
2 flat anchovy fillets, drained and chopped
1 small garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices baguette
1 large egg
2 tablespoons fresh lemon juice, or to taste
3 hearts of romaine (18 ounces)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
Purée 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 slices 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, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
Toss salad with just enough dressing to coat and serve immediately.
If you don't have an outdoor grill, a grill pan with ridges will work just fine on top of the stove. Either method will slightly wilt the romaine while imparting a smokey flavor which works great with the caesar dressing and grilled croutons. I'm not in love with anchovies, but I do keep anchovy paste in a tube in the fridge for dressings like this.
Like tomato paste in a tube it will keep easily six months in the refrigerator.