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We've reached the point in the summer where we all start to get a little overzealous about grilling. We have the usual suspects on deck, like grilled chicken, grilled shrimp, grilled veggies, grilled flatbreads — but once we start adding grilled watermelon, grilled Rice Krispies treats, and grilled SALAD to the mix, have we gone too far? That's for you to decide.
This grilled romaine Caesar salad recipe from Vindulge is a pretty solid way to find out.
First things first, grill halved lemons. (The grilled lemons will be juiced for a creamy Caesar dressing later.) Slice a baguette, brush it with olive oil, and throw those slices onto the grill as well. Once all of these ingredients earn their coveted grill marks (it won't take long), remove them and set aside.
Place washed romaine heads onto the grill and cook for two minutes per side, flipping frequently. When the lettuce appears to be charred but not burnt, remove from the grill and prepare the dressing: In a food processor, place anchovies, garlic, salt, pepper, and Parmesan cheese and pulse to create a paste. Add in the lemon juice from the grilled lemons, egg yolks, Dijon mustard, and olive oil and blend until combined.
Drizzle the dressing and crispy bacon or pancetta bits over the grilled romaine — and then let us know if you're a grilled salad convert. Long live grilling season!
→ Get the Recipe: Grilled Romaine Caesar Salad from Vindulge