I love a grilled caesar salad, and this grilled little gem caesar salad is truly everything!
Egg yolk, anchovy fillets, lemon juice, garlic cloves, dijon mustard, parmesan cheese, extra-virgin olive oil, neutral oil of choice, worcestershire sauce, kosher salt, gem lettuce
Preheat your grill to medium-high heat.
Make your dressing In your bowl, add your egg yolk. Add minced garlic, chopped anchovies, dijon mustard, lemon juice and fork/mash the mixture until a paste forms. Season with salt and pepper. Whisk well until all combined and creamy.
Slowly start drizzling in your neutral oil as you’re whisking. Then add your olive oil and keep whisking until everything is all emulsified.
Finish with a dash of Worcestershire and shredded parmesan. Mix well. Adjust and season with salt, pepper and lemon juice as needed!
Grill your lettuce, bread and lemon. Halve the little gem lettuce heads lengthwise, leaving the core intact to hold the leaves together. Brush or drizzle each cut side of the lettuce halves with olive oil and season with salt and pepper.
At the same time, add on your lemon, halved, until charred. Remove your lemon and grilled bread; cut your bread into cubes for the croutons. Grill.
Slice off the core of the gems and separate the leaves. Toss the leaves in a large bowl with your croutons, parmesan cheese, charred lemon juice and dressing. Toss to coat, and serve with more shredded parmesan and black pepper.