Knife and Fork Grilled Caesar Salad

Ingredients

• 1  long baguette thin
• 1 cup caesar dressing to taste
• 2 cloves garlic halved
• 4 servings salt and coarsely ground pepper black to taste
• 0.3 cup olive oil divided
• 0.5 cup parmesan cheese shavings 
• 1 head romaine lettuce cut into quarters
• 1 small tomatoes halved seeded

Equipment

• grill

Directions

1. Preheat grill for low heat and lightly oil the grate.
2. Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
3. Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
4. Brush 2 cut sides of romaine quarters with remaining olive oil.
5. Grill romaine quarters until lightly seared, 2 to 3 minutes per side.
6. Sprinkle grilled romaine with salt and set aside to cool.
7. Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice.
8. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.