grilled caesar salad

makes 4 servings


for the Caesar dressing: 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons red wine vinegar 

1-2 garlic cloves

1 teaspoon Dijon mustard

½ can sardines, ideally "Bristling" variety, drained

1/3 cup extra virgin olive oil

1/3 cup plus 2 tablespoons shredded or shaved Parmesan cheese 

Salt and freshly ground pepper, to taste 

for the salad: 

2 hearts of romaine lettuce 

Olive oil for brushing 


Combine lemon juice, vinegar, garlic, mustard, and sardines in a blender and puree until smooth. With the blender running on low, add the oil in a slow stream through hole in lid. Add 1/3 cup of the cheese and pulse until mixed in. Season dressing with salt and freshly ground pepper to taste; chill while you prepare the romaine. 

Preheat an outdoor grill (or indoor grill pan) to medium, brush or wipe the grill grates with oil. Keeping the romaine hearts intact and still held together by their end, rinse them and pat dry with clean paper towels.  Cut each heart of romaine in half lengthwise. Brush the romaine with olive oil and grill for about 2 minutes, turning a few times to lightly char each side. Divide equally on four plates and drizzle with dressing and top with remaining cheese2 tablespoons apple cider vinegar or red wine vinegar