Caesar salad is a staple of salads. Far too many people will only eat a Caesar salad. It is the fall back, when the kids or the partner are picky eaters, and it goes with any meal like white fur on black pants. This grilled version of the time honored recipe is particularly tasty.
Preheat grill to medium-high, about 450°F.
Whisk together the butter, ½ cup oil, and garlic. Slice the bread in half lengthwise. Brush the garlic butter liberally on all sides of the bread. Grill the bread, cut side down first, until lightly browned and crisp all over.
Cut the bread into 1-inch cubes.
Brush romaine with the 2 tbsp. oil and place on the grill. Cook just until outer leaves are marked and romaine is slightly wilted, about 5 minutes. Tear leaves into large pieces and place in a large bowl.
Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil a scant 1 minute. Remove immediately to cold water to cool. Crack the eggs and separate the yolks to a medium bowl. Discard the whites.
Add anchovy, garlic, Dijon, and lemon juice to the yolks to thoroughly combine.
Whisk the 1 cup extra-virgin olive oil slowly into the yolk mixture, whisking constantly, to form an emulsion. Season with salt and pepper. Add more lemon juice to taste if desired.
Add about half the croutons and half the Parmesan cheese to the torn romaine. Add dressing to taste and mix well. Garnish with more croutons and cheese. Serve immediately.
So yes, most men, and many children don’t like their veggies. With a Caesar salad, they can pretend they’re eating something that isn’t a salad, and still enjoy it.