Grilled Cesar salad


2 heads romaine lettuce, quartered lengthwise or into 4-6 wedges
2 beefsteak tomatoes, cut into 6 wedges
1 avocado, cut in half, pit discarded
1 English cucumber, peeled, quartered lengthwise
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
½ cup grated Parmesan
Caesar dressing (recipe below)
Juice of 1 lemon

Toss the romaine lettuce, tomatoes, avocado and cucumber with the olive oil. Season with salt and pepper. Grill the vegetables for 1-2 minutes each. Place a generous amount of Caesar dressing down on the serving plate. Place the grilled vegetables on serving plate (be sure to remove the skin from the avocado.) Top with grated cheese and fresh-squeezed lemon.

Cesar dressing

2 egg yolks
1 tablespoon Dijon mustard
4 garlic cloves (confit in olive oil until very soft and a little golden)
Juice of 1 lemon
2 tablespoons red wine vinegar
½ tablespoon Worcestershire
½ teaspoon Tabasco
4 anchovy filets
½ cup water
¼ cup grated Parmesan

½ cup safflower oil or olive oil

Puree all ingredients except the oil in a blender; slowly drizzle in oil until it is thick and creamy. Season with salt and pepper.