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Grilled Romaine Caesar with Pickled Onions and Toasted Bread Crumbs Recipe

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A delectable twist on the classic Caesar salad featuring grilled romaine hearts, tangy pickled red onions, homemade crunchy bread crumbs, and a rich, creamy Caesar dressing with anchovies and Parmesan cheese. Perfect for a summer cookout or an elegant appetizer.

Ingredients

Pickled Onions

  • 1 small red onion, thinly sliced
  • ¾ cup distilled white vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon red pepper flakes
  • 5 whole allspice berries
  • 1 bay leaf
  • 3 whole cloves

Bread Crumbs

  • 2 slices dark bread, such as rye or pumpernickel
  • 2 tablespoons extra-virgin olive oil, plus more for brushing

Caesar Dressing

  • 1 egg yolk
  • 1 anchovy filet, roughly chopped
  • 1 medium garlic clove, roughly chopped
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • ½ teaspoon kosher salt
  • ¾ cup avocado oil, extra light tasting extra virgin olive oil or other neutral oil
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly cracked black pepper

Salad

  • 2 romaine hearts, halved lengthwise
  • 2 ounces Parmesan cheese, shaved
  • Extra olive oil for brushing grilled romaine
  • ½ cup pickled onions (prepared)
  • Dressing (prepared)
  • Bread crumbs (prepared)

Instructions

  1. Make the pickled onions: Add the thinly sliced red onion, distilled white vinegar, granulated sugar, red pepper flakes, allspice berries, bay leaf, and cloves to a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, about 1 minute. Turn off the heat and let the onions cool in the saucepan for about 60 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
  2. Make the bread crumbs: Preheat the oven to broil and position the rack at the top. Brush both sides of the bread slices with olive oil. Place the bread on a baking sheet and broil until toasted, about 1 minute per side. Tear the toasted bread into large pieces and transfer to the base of a food processor. Pulse about 10 times until large crumbs form. Return the bread crumbs to the baking sheet and broil for an additional 1-2 minutes until dry and toasted.
  3. Make the Caesar dressing: In a narrow jar, combine the egg yolk, chopped anchovy, chopped garlic, 1 tablespoon lemon juice, and kosher salt. Use an immersion blender to blend the ingredients directly in the jar for about 30 seconds. Slowly pour in the oil while continuing to blend until the mixture is combined and emulsified. Add the remaining lemon juice, Worcestershire sauce, and freshly cracked black pepper, then blend again until fully emulsified.
  4. Grill the romaine: Preheat the grill to medium-low heat. Brush the cut sides of the romaine hearts with olive oil. Place them cut side down on the hot grill and cook undisturbed until grill marks appear, about 2 to 4 minutes. Using tongs, flip the romaine hearts and grill on the other side until grill marks appear, about 2 more minutes.
  5. Assemble the salad: Transfer the grilled romaine hearts to a serving platter. Top with ½ cup of the pickled onions, drizzle generously with the Caesar dressing, and sprinkle the toasted bread crumbs over the top. Finish by scattering the shaved Parmesan cheese evenly over the salad. Serve immediately.

Notes

  • Pickled onions can be made ahead and stored in the fridge for up to two weeks to enhance flavor.
  • Use dark bread such as rye or pumpernickel for robust, flavorful breadcrumbs.
  • The dressing contains raw egg yolk; use fresh, high-quality eggs or pasteurized eggs if concerned.
  • Adjust the red pepper flakes in the pickled onions to control spiciness.
  • Grilling the romaine adds a smoky flavor and slight char which enhances the salad’s taste.

Find it online: https://glowcooks.com/grilled-romaine-caesar-with-pickled-onions-and-toasted-bread-crumbs-recipe/