Grilled Caesar Salad with Homemade Croutons

Creative Culinary

Ready in: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 2-3 anchovies
    Seafood
  • 1 Tbsp balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • 2 cups French bread slices cut up into 1/2 inch cubes
    Bakery/Bread
  • 2 Tbsp butter, melted
    Milk, Eggs, Other Dairy
  • 1 teaspoon capers
    Canned and Jarred
  • 1 Tbsp Dijon mustard
    Condiments
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 2 medium garlic cloves, crushed
    Produce
  • 1/2 to 1 tsp garlic powder ( use more or less depending on your tastt)
    Spices and Seasonings
  • Juice of 1/2 lemon
    Produce
  • 2 Tbsp olive oil
    Oil, Vinegar, Salad Dressing
  • 1/3 cup Parmesan cheese -- grated
    Cheese
  • 1/2 teaspoon freshly ground pepper
    Spices and Seasonings
  • 2 medium heads of romaine lettuce -- outer leaves removed and cut in half; do NOT remove the stem end; that keeps it held together on the grill.
    Produce
  • 1 pinch salt
    Spices and Seasonings
  • 1 teaspoon Worcestershire sauce
    Condiments

Steps

  • Combine the garlic powder, melted butter, olive oil and salt in a large bowl.
  • Mix until blended; add the bread cubes and toss until evenly coated.
  • Spread the bread cubes onto a baking sheet and bake for about 10 minutes until the bread is golden.
  • Remove from the oven and allow to cool.Bring a small pot of boiling water to boil, add the egg and cook for just 60 seconds EXACTLY.
  • Remove the egg from the water and place it in a bowl of cold water to stop the cooking process and cool the egg.
  • Combine the balsamic vinegar, Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovies, mustard and capers in a blender or food processor; crack the egg and add it to the other ingredients and mix well. While blending, pour the olive oil into either the blender or processor in a slow stream until thoroughly combined and thickened.
  • Brush the Romaine lettuce lightly with olive oil; place on a hot grill and grill on both sides for approximately 2 minutes each side.
  • Remove from grill to a plate and allow to cool.
  • Pour half of the dressing into a large bowl.
  • Cut the romaine lettuce into 1 inch pieces and add them to the bowl ; mix until the leaves are all coated.
  • Add the Parmesan cheese and croutons, toss and serve on chilled plates.Pass the remaining dressing for individuals to add more if they choose. Or save it for yourself for later. :)

Nutrition

  • Calories: 218.52  cal  (10.93%)
  • Fat: 17.02  g  (26.19%)
  • Saturated Fat: 6.58  g  (41.13%)
  • Carbohydrates: 9.71  g  (3.24%)
  • Sugar: 1.88  g  (2.09%)
  • Cholesterol: 74.86  mg  (24.95%)
  • Sodium: 361.53  mg  (15.72%)
  • Protein: 7.08  g  (14.16%)
  • Selenium: 12.63  µg  (18.04%)
  • Calcium: 140.22  mg  (14.02%)
  • Manganese: 0.26  mg  (12.86%)
  • Phosphorus: 122.93  mg  (12.29%)
  • Vitamin E: 1.41  mg  (9.37%)
  • Vitamin B2: 0.15  mg  (8.53%)
  • Vitamin A: 370.15  IU  (7.4%)
  • Iron: 1.17  mg  (6.49%)
  • Vitamin B1: 0.1  mg  (6.44%)
  • Vitamin K: 6.74  µg  (6.42%)
  • Vitamin B3: 1.2  mg  (6.01%)
  • Folate: 21.74  µg  (5.43%)
  • Zinc: 0.68  mg  (4.56%)
  • Vitamin B5: 0.42  mg  (4.23%)
  • Magnesium: 16.84  mg  (4.21%)
  • Vitamin B12: 0.25  µg  (4.18%)
  • Vitamin B6: 0.08  mg  (4.0%)
  • Fiber: 0.88  g  (3.52%)
  • Copper: 0.06  mg  (2.97%)
  • Potassium: 103.06  mg  (2.94%)
  • Vitamin D: 0.43  µg  (2.88%)
  • Vitamin C: 2.24  mg  (2.72%)

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