Grilled Caesar Salad
Grilled Caesar Salad
Directions
- Add garlic, Dijon mustard, anchovies, parmesan cheese, Hellmann's Real Mayonnaise, lemon juice, salt and black pepper to a blender and blend on low until well mixed, adding a splash of additional lemon juice if it’s too thick.
- Preheat the oven to 400°F. Toss the cubed bread with olive oil, salt, black pepper, oregano, and garlic powder on a large sheet pan. Evenly sprinkle 1 cup of parmesan cheese over the bread cubes. Bake for 6-8 minutes, flipping halfway, until the croutons are golden brown and crunchy. Set aside to cool.
- Heat a cast iron pan over medium-high heat. Add the diced pancetta and cook for 4-5 minutes, until golden brown and crispy. Set aside to cool.
- Heat a grill or grill pan to high heat. Working quickly, brush the cut sides of the romaine hearts with vegetable oil and grill cut side down for 30 seconds, or until lightly browned.
- Plate each salad with two hearts of romaine (grill side up), crispy pancetta, cheesy croutons, parmesan, and a generous drizzle of Caesar dressing.
Ingredients
- 5 garlic, clove(s)
- 5 tbsp. mustard, dijon
- 10 anchovies, minced
- 3 cups cheese, Parmesan , grated
- 3 cups Hellmann’s® Real Mayonnaise
- 4 tbsp. lemon juice
- 2 tsp. salt
- 3 tsp. Black Pepper
- 10 lettuce, romaine heart(s), cut in half lengthwise
- 2 tsp. oil, vegetable
- 2 1/2 cups pancetta, diced
- 8 cups bread, baguette or sourdough, cubed
- 3 tbsp. oil, olive
- 1 tsp. salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. oregano, dried
- 1/2 tsp. garlic, powder
- 2 cups cheese, Parmesan , fresh shaved