Grilling infuses the Romaine lettuce with a delicious grilled taste. Thanks to its firmness, the lettuce stays crispy.
I want to make
Parmesan cheese Crispy pancetta or bacon Grilled chicken Grilled salmon
Peel and roughly chop the garlic.
Preheat the BBQ for indirect grilling (while you are busy, you may also want to keep one side of the BBQ at a low heat, in case you have to move the vegetables or bread if they cook or brown too quickly).
Cut the mini Romaine lettuce in half, lengthwise, cut the lemons in half, and slice the baguette.
Drizzle the bread with some olive oil (a light coating).
Place the mini Romaine lettuce, the lemons and the slices of baguette on the BBQ on direct heat and grill for about 2 minutes per side, turning regularly. Be careful, because cooking times may vary considerably. Remove from the grill once the bread is nicely toasted, the lemons are dark and the Romaine lettuce halves are nicely charred (but not burned). Grill the Looye Honeytomatoes for 3 minutes, until the skin starts to blister.
Place the anchovies, garlic, salt, pepper, and Parmesan cheese in the food processor and mix to a paste. Squeeze the grilled lemons and add ¼ cup of the juice with the egg yolks, Dijon mustard and olive oil.
Blend at low speed until everything emulsifies nicely. This will take at least a minute.
Serve the salad, baguette and Looye Honeytomatoes with the Grilled Lemon Caesar Dressing, Parmesan cheese and optional protein.