Hail Caesar! Salad

Serves 4

Ingredients:

FOR THE CROUTONS:
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
2 cups cubed (1/2-inch) day-old whole wheat bread, Italian or other firm bread
1/2 teaspoon kosher salt
2 heads Romaine lettuce (hearts)

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 anchovy fillets (oil-packed), drained and blotted dry
2 teaspoons red wine vinegar
1 teaspoon Dijon style mustard
1/2 teaspoon minced garlic
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
freshly ground black pepper

TO MAKE THE CROUTONS: Preheat oven to 350°F. In a medium bowl combine the olive oil and garlic. Add the bread cubes, toss to coat, and season with salt. Spread on a baking sheet and bake until lightly toasted, about 15 minutes, turning once halfway through cooking time. Set aside to cool.

Trim the stem end of the romain hearts. Rinse the leaves, drain, and pat dry. Wrap in a clean towel and refrigerate until ready to use.

TO MAKE THE DRESSING: In a food processor combine the dressing ingredients and puree until creamy.

Tear the lettuce into bite-sized pieces. In a large bowl combine the lettuce pieces and dressing, then add the croutons and half of the cheese. Toss to evenly coat the lettuce. Divide among four large dinner plates and sprinkle with the remaining cheese. Season with a generous grinding of pepper. Serve immediately.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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