Servings: 4 to 6
A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This recipe contains raw egg; if that’s a concern, use pasteurized.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We've grilled romaine a number of times recently, but this recipe tops all of our previous efforts. Only two of us, so enough dressing to have again day after tomorrow. Hurrah!
Simply fantastic. Even my husband, who is an unwavering fan of classic caesar (i.e. ungrilled), loved this and had a second helping. Easy enough to pull together at the last minute, while the grilled entree/meat is resting. Impressive presentation for a summer dinner party. Will be making this again.
This recipe was so good!
Made this on the Big Green Egg last night. It was great.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?