Grilled Caesar Salad

Cooking Time: 15-20 Min    Servings: 2-3


  • 2 anchovies, finely minced 
  • 1 large garlic clove, peeled and run through a garlic press 
  • 1 coddled egg
  • 1 tablespoon Dijon mustard
  • ½ c Olive Scene medium Extra Virgin Olive Oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Sicilian Lemon Balsamic Vinegar
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • 2 heads of romaine lettuce, quartered the long way, gently washed and dried
  • ½ c grated Parmesan cheese


  1. Light the grill.
  2. Coddle the egg: bring water to a boil in a small saucepan.
  3. Carefully lower the egg into the water and cook 1 minute.
  4. Run under cold water to stop it from cooking. 
  5. Mash the garlic and anchovies together to make a paste.
  6. Add the egg and mustard and whisk well.
  7. Still whisking, slowly add the olive oil in a thin stream.
  8. The dressing should start to emulsify.
  9. Continue whisking and adding the olive oil until it has reached a fairly thick consistency.
  10. Beat in the lemon juice, vinegar, Worcestershire sauce, and salt and pepper.
  11. With a pastry brush, brush the romaine quarters on the cut side with the dressing.
  12. Quickly grill the lettuce on the front (cut side) and both sides about 15-20 seconds until the leaves starts to char.
  13. Brush the front with more dressing, and sprinkle with Parmesan cheese.
  14. Cover and grill for about 30 seconds on the back (leafy side), until the cheese has started to melt.
  15. Serve with Grilled Garlic Baguettes.