Grilled caesar by Manon Lapierre, a.k.a. La petite bette

15 ingredients

20 minutes

3-4 servings

15 ingredients

20 minutes

3-4 servings

Ingredients

Caesar dressing

4 anchovy fillets
2 cloves garlic, coarsely chopped
2 egg yolks
15 mL 1 tbsp. Dijon mustard
30 mL 2 tbsp. lemon juice
30 mL 2 tbsp. olive oil
5 mL 1 tsp. Worcestershire sauce
125 mL ½ cup neutral-flavoured oil (grapeseed or canola oil)
To taste pepper

Salad

1 romaine lettuce, cut into 4 long wedges
3 bacon steaks (about 5 mm thick)
3 slices of country-style bread or baguette
30 mL 2 tbsp. olive oil
30 mL 2 tbsp. grated Parmigiano Reggiano
To taste salt and pepper

Preparation

At home

Add all dressing ingredients to a 500-mL Mason jar.
Place the immersion blender at the bottom of the jar, turn it on and count to five, then slowly move up to the surface being careful not to let the dressing splash.
That’s it! Caesar dressing in 42 seconds, give or take.

Note: If you don’t have an immersion blender, chop the garlic and place all ingredients (except oil) in a bowl. Pour in oil gradually, whisking constantly until fully emulsified. Keeps in the refrigerator for seven days.

On the road

Preheat the campfire grill or BBQ and place lettuce wedges on top. Grill wedges quickly over very high heat until leaves are slightly charred but not wilted. Set aside.
Grill bacon steaks. Brush bread with olive oil and grill, keeping a close eye on it and turning halfway through cooking. Set aside.
Cut grilled bread into croutons and bacon steaks into pieces.
Arrange grilled lettuce on a large serving dish, then top with a drizzle of dressing, croutons, bacon bits and Parmigiano Reggiano. Season with salt and pepper to taste.