Grilled Caesar Salad

1/3 cup olive oil
2 cloves garlic, minced
2 hearts of romaine lettuce, stems attached, halved lengthwise
4 baguette slices
salt and pepper, to taste
8 thick slices of bacon
1 cup Caesar salad dressing
2 lemons, sliced into wedges
Parmesan cheese, shaved

FOR THE CAESAR DRESSING
4 medium garlic cloves, peeled
2 small cans anchovy filet
2 large eggs
6 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoon grainy Dijon mustard
1/2 cup Parmesan cheese, grated
2 1/2 cups extra virgin olive oil
salt & pepper

1. Preheat grill on medium and brush grids with oil
2. Add the oil to a saucepan and sauté the garlic
for about 1 minute remove and add salt and pepper
3. Brush lettuce and both sides of the baguette
slices with oil
4. Place bacon on grids and flip after 6 minutes
5. Once the bacon has been flipped place baguette
slices on grids and flip after 3 minutes
6. After you’ve flipped the baguette slices add
your romaine leaves to the grill
7. Grill lightly until marks appear and leaves are
slightly wilted
8. Remove lettuce from grill and place on individual
plates
9. Once bacon and bread has finished remove from
grill
10. Place the bacon at the base of the leaf and add the baguette on top
11. Drizzle with Caesar then top with shaved parm and a lemon wedge