Grilled Caesar Salad with Smoked Fish
This Grilled Caesar Salad with grilled romaine lettuce infuses the dish with smokiness and great flavor. It’s finished with croutons, Parmesan, homemade Caesar dressing, and smoked fish.
Servings: 4 servings
Ingredients
Homemade Caesar Dressing
- ¼ cup Hellman's mayonnaise
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Grilled Caesar Salad
- 2 romaine lettuce hearts
- olive oil
- kosher salt
- black pepper
- 2 lemons
- 2 teaspoons sugar
- ¼ cup Parmesan cheese, shaved or shredded
- 1 cup croutons
- 1 pound smoked fish fillets
Instructions
- In a medium bowl whisk together the mayonnaise, lemon juice, anchovy paste, Dijon mustard, minced garlic, kosher salt, and black pepper. Slowly whisk in the olive oil until thickened. Set aside.
- Place the romaine hearts on a cutting board and use a sharp knife to trim off root ends, leaving bases intact so the layers stay together. Cut romaine hearts in half lengthwise. Under cool water, rinse thoroughly between layers to remove any dirt. Transfer romaine lettuce to a dish towel and pat dry. Brush olive oil on the lettuce and season all sides with kosher salt and black pepper.
- Preheat the grill to medium-high heat. Grease the cooking grates with tongs using a paper towel dipped in olive oil.
- Slice the lemons in half and sprinkle the open ends with ½ teaspoon of sugar each. Place them on one side of the hot grill and cook until lemons have caramelized, about 6 minutes.
- At the same time, place the romaine lettuce on the other side of the grill and cook until well browned, about 4 minutes. Flip romaine and grill until the other side is lightly charred and leaves are softened, about 2 minutes. Transfer to a serving platter.
- Using a sharp knife, slice thin the smoked fish fillets and place on top of the grilled romaine lettuce.
- Drizzle with Caesar dressing and sprinkle with Parmesan, croutons, and black pepper. Garnish with grilled lemon and serve immediately.
