A classic revisited for outdoor cooking!
Caesar salad is one of those simple recipes that are hard to resist. In this version, designed for outdoor cooking, romaine hearts are cut in half, generously seasoned with La pincée Poivrée Nº2, then placed directly on a very hot grill.
This brief stint over the coals slightly tenderizes the leaves while retaining their beautiful crisp texture. The heat brings out their natural sweetness and gives them a delicious smoky touch.
The romaine is then topped with a creamy Caesar dressing made with Ateliers Moutarde's La Forte-tête mustard, crispy bacon, grilled croutons, and Parmesan. A salad full of textures and character, perfect as an appetizer or a side dish for grilled meats.
Ingredients
· 2 small romaine lettuces, firm and very fresh
· 2 tbsp olive oil
· 1 to 1 ½ tsp of La pincée Poivrée Nº2
· 6 slices of bacon
· 2 cups of slightly stale bread, torn or cut into pieces
· ½ cup of Parmesan shavings
For the Caesar dressing
· 3 heaped tbsp mayonnaise
· 2 heaped tbsp plain Greek yogurt
· 2 tbsp lemon juice
· 1 tbsp olive oil
· 2 tbsp finely grated Parmesan
· 1 tsp Ateliers Moutarde's La Forte-tête mustard
· 1 small garlic clove, finely chopped
· 1 tbsp shallot, finely chopped
· 1 tsp capers, chopped
· 1 tsp La pincée Poivrée Nº2
· 1 to 2 tbsp water, if needed
Directions...
First, prepare the dressing. Place all ingredients, except water, in a small Mason jar. Close and shake vigorously until a smooth and creamy dressing is obtained. Add a little water if necessary to adjust the texture. Taste and adjust seasoning, then set aside in the refrigerator. Prepare a wood fire and wait for nice hot coals. Place the grill over the fire and let it heat for a few minutes. Cook the bacon in a cast iron skillet until golden and crispy. Remove from the pan, drain, and roughly break into pieces.
Place the bread pieces in the skillet with a small amount of the bacon fat. Grill for a few minutes, stirring regularly, until golden and crispy. Set aside with the bacon. Cut the romaine lettuces in half lengthwise, being careful to keep the core intact so the leaves remain attached. Lightly drizzle the cut surfaces with olive oil, then season generously with La pincée Poivrées Nº2.
Place the romaine halves on the hot grill, cut side down towards the coals. Grill for 1 to 2 minutes, just enough to get a nice char. Flip and continue cooking for about 30 seconds. The outer leaves should be slightly grilled, but the heart should remain fresh and crisp. Place a romaine half on each plate. Drizzle with Caesar dressing, then garnish with crispy bacon, grilled croutons, and Parmesan shavings. Finish with a squeeze of lemon juice and an extra pinch of Poivrées Nº2, to taste. Serve immediately.
Makes 4 servings.
Note
Romaine should be cooked very quickly. A very hot grill will char and flavor the leaves without making the heart lose its freshness and crispness.
To turn this salad into a complete meal, you can serve it with grilled chicken, shrimp, or salmon directly from the fire.
Photos: François Maisonneuve La pincée
