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Recipes

Red Leaf Caesar Salad with Grilled Parmesan Croutons

By Melissa ClarkPhotography by Scott Peterson
Image may contain Furniture Dining Table Table Food Meal Plant Dinner Supper Dish and Lunch

Recipe information

  • Yield

    6 Servings

Ingredients

For the dressing, puree in blender until anchovies are finely chopped:

3

anchovy fillets

2

tablespoons fresh lemon juice

1

large garlic clove, pressed

1

teaspoon Dijon mustard

1

/2 teaspoon Worcestershire sauce

With blender running, slowly add:

1

/2 cup olive oil

Fresh lemon juice to taste

Salt and Pepper

Need to make a substitution?

Preparation

  1. For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:

    Step 1

    6 3/4-inch-thick slices country bread

  2. Grill bread 1 minute, turn over, then sprinkle with:

    Step 2

    3 tablespoons freshly grated Parmesan cheese

    Step 3

    Cover and grill until cheese melts, about 1 minute longer.

  3. In large bowl, toss:

    Step 4

    12 ounces red leaf lettuce

    Step 5

    Dressing

    Step 6

    Salt and Pepper

  4. Divide salad and croutons among plates. Before serving, top salad with:

    Step 7

    1 1/2 ounces shaved Parmesan cheese

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