Califonia Bountiful
Main Dish

Grilled Caesar salad

Chef James Lehman

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3/4 cup lemon juice
3/4 cup red wine vinegar
8 anchovies
6 cloves garlic
2 tbsp. Worcestershire sauce
1/2 cup Dijon mustard
2 tsp. black pepper
1 cup grated Parmesan cheese
2 1/2 cups canola oil

2 heads romaine lettuce


Place all dressing ingredients, except oil, in a blender and slowly drizzle in oil to emulsify. Trim the tops of the romaine lettuce and cut each of the heads in half lengthwise. Brush a small amount of the dressing on the cut side of the lettuce. Place lettuce, cut-side down, on a grill and cook for 2 to 3 minutes. Remove from grill and place on a serving platter. Drizzle with more of the dressing and garnish with croutons.

Serves 4

Wine-pairing suggestion: Full-bodied viognier such as Christine Andrew Viognier.

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