A classic Caesar salad with a twist: romaine lettuce grilled to perfection, topped with homemade Caesar dressing, toasted panko breadcrumbs, and grated Parmesan. A vegan modification for the dressing is also provided.
1. Make the Caesar dressing: Bring a small pot of water to a boil and add the egg. Boil for 3 minutes then place in an ice bath until cool enough to handle. Crack the egg open and carefully separate the yolk from the white. Discard the white and place the yolk in a small bowl. Add the lemon juice and dijon mustard and whisk to combine. Slowly add in the avocado oil ~1 tbsp at a time, whisking to incorporate before adding more (the mixture should emulsify and thicken). Mix in the anchovies, garlic, and parmesan. Taste and adjust seasoning if needed and set aside in the fridge.
2. Toast the panko: In a small pan preheated over medium heat, toast the panko breadcrumbs (stirring constantly) in 2 tsp olive oil with a pinch of salt until golden brown and then set aside.
3. Make the salad: Rinse the romaine to clean it (rinse in between the leaves too) and dry with paper towel. Cut the romaine in half or quarters (depending on their size), leaving the root in tact.
4. Drizzle both sides with olive oil and season with salt and pepper. Preheat the grill over medium heat and oil the grates. Grill the romaine for 1-2 minutes per side until you can see grill marks and some of the leaves are charred.
5. Place the romaine cut side up on plates and fan out the leaves. Drizzle with dressing and sprinkle with toasted breadcrumbs and grated parm on top - enjoy!
Vegan Modification: Instead of caesar dressing, whisk together juice of 1/2 a lemon, 2-3 Tbsp olive oil, and a pinch of salt. Serve salads with avocado.
