Ingredients
- 1 tablespoon prepared mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground pepper
- 1 teaspoon pureed canned chipotles
- 1 teaspoon Worcestershire sauce
- Few drops of hot pepper sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon capers
- 5 anchovy fillets
- 8 cloves garlic
- 1 cup olive oil
- 2 tablespoon red wine vinegar
- Salt and freshly ground pepper
- 24 romaine leaves
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 2 - ounce piece of parmesan cheese, shaved
- Grilled croutons
Directions
Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.
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By JessSF
San Francisco, CA
on September 19, 2011
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This was super easy and we will be making this often. I have also tried Bobby Flay's other grilled caesar recipe (his wife's recipe and I like this one better - less steps as you don't need to roast the garlic and more anchovies resulting in more of a caesar-y taste. I did use a little less olive oil than called for (3/4 cup and about 6 large garlic cloves. I made the salad with grilled chicken, roasted red peppers, corn, avocado, red onion, and a sprinkle of parm. Delicious!
By usher_one_true_...
Houston, TX
on August 29, 2011
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I thought it was pretty good, but it had a kind of tangy taste and I prefer sweet unless it is Ranch dressing
By Reno Ann
reno, 68
on August 29, 2011
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Very good. Both my husband & I liked it. A nice break from traditional Caesar dressing. I like the grilled romaine but I'm sure it would be good without grilling it also.
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