Steps to Make Kai Shun Premier Chef Knife

Knife And Fork Grilled Caesar Salad

Traditional japanese handles look like this.

Recipe Summary Knife And Fork Grilled Caesar Salad

A different Caesar salad and it is from your grill! Great with any grilled meat. I use a Caesar dressing from this site.

Ingredients | Kai Shun Premier Chef Knife

1 long thin baguette

¼ cup olive oil, divided

2 cloves garlic, halved

1 small tomato, halved and seeded

1 head romaine lettuce, outer leaves discarded and head cut into quarters

salt and coarsely ground black pepper to taste

1 cup Caesar salad dressing, or to taste

½ cup Parmesan cheese shavings

Directions

Preheat grill for low heat and lightly oil the grate.

Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.

Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.

Brush 2 cut sides of romaine quarters with remaining olive oil.

Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.

Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.

I use the dressing from this popular Caesar salad recipe, Caesar Salad Supreme.

Info | Kai Shun Premier Chef Knife

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Knife And Fork Grilled Caesar Salad

Side Dish, Vegetables, Greens,