If you’re firing up the grill this Labor Day weekend, here’s a terrific side salad recipe for grilled Caesar salad. The dressing is easy to make ahead of time and the lettuce only takes a few minutes to grill. 

Ingredients:

• 1 cup olive oil
• 1/4 cup Dijon mustard
• 2 garlic cloves, peeled and roughly chopped
• 2 Tbsp white-wine vinegar
• 1 tsp. anchovy paste (or you could use 1-2 canned anchovies)
• 1 tsp. Worcestershire sauce
• 1 egg yolk
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 Tbsp fresh lemon juice
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1-2 Tbsp additional olive oil for drizzling on the romaine

Method: 

1. Place all of the ingredients except the romaine, salt, pepper and additional tablespoons of olive oil into a blender or food processor. Blend until the dressing is completely emulsified. Pour the dressing into a glass container and refrigerate until ready to use. I like to make mine a few hours ahead of time to allow the flavors to intermingle.
2. Preheat an outdoor grill (you could also use a broiler) to medium heat. 
3. Trim the bottoms and the tops of the romaine, then cut the lettuce lengthwise through the heart into quarters.
4. Just before grilling, season the romaine with the salt and pepper and drizzle with the remaining olive oil.
5. Grill the romaine on each side for a couple of minutes, until grill marks appear and the lettuce is slightly wilted.
6. Serve whole or chopped into bite-size pieces.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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