Ingredients
Pickled Onions
- 1 small red onion, thinly sliced
- ¾ cup distilled white vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon red pepper flakes
- 5 whole allspice berries
- 1 bay leaf
- 3 whole cloves
Bread Crumbs
- 2 slices dark bread, such as rye or pumpernickel
- 2 tablespoons extra-virgin olive oil, plus more for brushing
Caesar Dressing
- 1 egg yolk
- 1 anchovy fillet, roughly chopped
- 1 medium garlic clove, roughly chopped
- 3 tablespoons fresh lemon juice (from 2 lemons)
- ½ teaspoon kosher salt
- ¾ cup avocado oil, extra light tasting extra virgin olive oil or other neutral oil
- 2 teaspoons Worcestershire sauce
- ½ teaspoon freshly cracked black pepper
Grilled Romaine
- 2 romaine hearts, halved lengthwise
- Extra-virgin olive oil, for brushing
- 2 ounces Parmesan cheese, shaved
Instructions
- Make the Pickled Onions: In a small saucepan, combine the thinly sliced red onion, distilled white vinegar, granulated sugar, red pepper flakes, whole allspice berries, bay leaf, and cloves. Bring the mixture to a boil over medium heat, stirring constantly until the sugar completely dissolves, about 1 minute. Remove from heat and allow the onions to cool in the saucepan for about 60 minutes. Once cooled, transfer to an airtight container and refrigerate. These pickled onions can be stored for up to 2 weeks.
- Make the Bread Crumbs: Preheat the oven’s broiler and position a rack in the top slot. Brush both sides of the dark bread slices lightly with extra-virgin olive oil. Place the bread on a baking sheet and broil for about 1 minute per side or until toasted and slightly golden. Tear the toasted bread into large chunks and pulse in a food processor about 10 times until large crumbs form. Spread the crumbs back on the baking sheet and broil for an additional 1–2 minutes to dry and toast them further, watching closely to avoid burning.
- Make the Caesar Dressing: In a narrow jar, combine the egg yolk, chopped anchovy fillet, chopped garlic, 1 tablespoon of fresh lemon juice, and kosher salt. Use an immersion blender to blend these ingredients directly in the jar for about 30 seconds. Slowly drizzle in the avocado or neutral oil while continuing to blend until the mixture emulsifies and thickens. Add the remaining 2 tablespoons lemon juice, Worcestershire sauce, and freshly cracked black pepper, then blend again until fully incorporated.
- Grill the Romaine: Preheat your grill to medium-low heat. Brush the cut sides of the halved romaine hearts generously with extra-virgin olive oil. Place the romaine cut-side down on the hot grill. Grill without moving until distinct grill marks develop, about 2–4 minutes. Using tongs, flip the romaine halves over and grill for an additional 2 minutes until grill marks appear on the other side.
- Assemble the Salad: Transfer the grilled romaine hearts to a serving platter. Spoon about ½ cup of the pickled onions evenly over the romaine. Drizzle with the prepared Caesar dressing and sprinkle with the toasted bread crumbs. Finish by garnishing with shaved Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- For safety, it is important to use fresh, high-quality eggs when making Caesar dressing with raw egg yolks or opt for pasteurized eggs.
- The pickled onions can be made ahead and stored in the refrigerator for up to two weeks, allowing the flavors to develop.
- Use a neutral oil with a high smoke point for the dressing to ensure emulsification and mild flavor.
- The grilled romaine adds a smoky level of flavor while slightly softening the lettuce; avoid over-grilling to keep a satisfying crunch.
- This recipe can be doubled easily if serving a larger crowd.
- Prep Time: 30 minutes
- Cook Time: 56 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
