Grilled Caesar Salad

Grilled Caesar Salad

Part 1 - Dressing

large egg yolks
1/3 c
grated Parmesan cheese
3 tbsp
lemon juice
3 tbsp
Worcestershire Sauce
1/2 tsp
1/2 tsp
Smak Dab White Wine Herb mustard
to taste
ground black pepper
1/2 c
Garlic Olive Oil

Beat (with a hand mixer) egg yolks until creamy, slowly drizzle in olive oil until emulsified. Add the rest of the ingredients and beat until well blended.

Part 2 - Salad

2 tbsp
Picual Extra Virgin Olive Oil
1/2 lb
bacon (1/4 inch diced)
3 heads
romaine lettuce (cores removed and leafy ends trimmed, cut in half lengthwise)
to taste
Hickory Smoked Black Pepper
to taste
Parmesan cheese

Preheat grill or indoor grill pan to high. Cook bacon over high heat until the bacon is crispy. Remove from pan and drain. Brush the romaine with the Garlic Olive Oil. Place on the grill cut side down and quickly sear until grill marks are visible. Set aside.


For each serving, place half a head of romaine cut side up on a plate and drizzle with dressing. Sprinkle with Parmesan cheese, bacon, and garnish with Hickory Smoked Black Pepper.

Yield: 8 Servings

This recipe has been tested in our BBQ Cooking Class.

Category: Salad & Dressing
Recipe Sponsor

Prairie Oils & Vinegars – Visit Manitoba’s first oil and vinegar tasting room – providing consumers with the freshest Extra Virgin Olive Oil in the world.