Ingredients
Romaine
- 2 romaine hearts, halved lengthwise
- Extra-virgin olive oil, for brushing
- 2 ounces Parmesan cheese, shaved
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 filet, 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
Instructions
- Pickle the Onions: In a small saucepan, combine distilled white vinegar, granulated sugar, red pepper flakes, allspice berries, bay leaf, and cloves. Bring to a simmer to dissolve the sugar and infuse the spices. Place thinly sliced red onions into a heatproof bowl and pour the hot vinegar mixture over them. Let cool to room temperature, then refrigerate for at least 1 hour to develop flavor.
- Make the Bread Crumbs: Cut the dark bread slices into small cubes. Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add the bread cubes and toast, stirring frequently until golden brown and crispy. Transfer to a paper towel-lined plate to cool.
- Prepare the Caesar Dressing: In a blender or food processor, combine egg yolk, chopped anchovy filet, garlic clove, lemon juice, and kosher salt. Blend until smooth. With the motor running, slowly drizzle in avocado oil or neutral oil until the dressing emulsifies and thickens. Add Worcestershire sauce and freshly cracked black pepper, and blend briefly to combine. Taste and adjust seasoning if needed.
- Grill the Romaine: Preheat a grill or grill pan to medium-high heat. Brush the romaine hearts lightly with extra-virgin olive oil. Place cut sides down on the grill and cook for about 2-3 minutes until grill marks form and the leaves soften slightly but still retain crunch.
- Assemble the Salad: Place the grilled romaine halves on a serving platter. Drizzle generously with the prepared Caesar dressing. Scatter the pickled onions evenly over the lettuce. Sprinkle with toasted bread crumbs and shave Parmesan cheese on top.
- Serve: Serve immediately while the grilled romaine is warm and crisp, enjoying the smoky, tangy, and savory flavors combined in this elevated Caesar salad.
Notes
- Use a grill pan if you do not have an outdoor grill to get nice grill marks on the romaine.
- For a safer egg yolk option, use pasteurized eggs when making the dressing.
- Pickled onions can be made in advance and kept refrigerated up to 1 week.
- You can substitute the bread crumbs with store-bought panko toasted in olive oil if desired.
- If anchovies are unavailable, a small amount of fish sauce can be used as a substitute for umami depth.
- Adjust the amount of red pepper flakes in pickled onions to control spiciness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-American
