Knife and Fork Grilled Caesar Salad

A heartier and summer version of Caesar salad involves grilled baguette slices topped with grilled romaine lettuce, Parmesan cheese, and Caesar dressing for a 'knife and fork' version of salad.

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1 long thin baguette

1/4 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

1/2 cup Parmesan cheese shavings

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.

Knife and Fork Grilled Caesar Salad

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