Equipment
Ingredients
Toasted Parmesan
- 60 g parmigiano-reggiano, finely grated
Lime Caesar Dressing
- 1 garlic, peeled
- 15 g anchovy fillets in oil, drained
- 1 egg yolk, room temperature
- 30 ml lime juice, freshly squeezed
- 1 lime, zested
- 10 g dijon mustard
- 60 ml olive oil
- 60 ml canola oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 2 romaine hearts, halved lengthwise with core intact
- 15 ml canola oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 398 kcal
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 39 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 546 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 62 mg
- Potassium
- 246 mg
- Calcium
- 224 mg
- Iron
- 1.4 mg
- Magnesium
- 21 mg
- Phosphorus
- 157 mg
- Zinc
- 0.8 mg
- Vitamin A
- 376 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 5.8 mg
- Vitamin K
- 100 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.0 mg
- Folate
- 111 mcg
- Water
- 88 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200C/400F to prepare for baking the Parmesan crisps.
Arrange the grated Parmigiano-Reggiano into four even, flat circles on a parchment-lined baking sheet.
Bake the cheese circles in the preheated oven for 5 to 7 minutes until bubbly and golden brown.
Remove the baking sheet from the oven and let the cheese cool completely until hardened, then gently break into rustic shards.
Mince the garlic and anchovy fillets together on a cutting board, then use the flat side of your chef knife to crush and smear them into a smooth paste.
Combine the anchovy-garlic paste, egg yolk, lime juice, lime zest, and Dijon mustard in a mixing bowl.
Whisk the mixture continuously while adding the olive oil and canola oil in a very slow, steady stream until the dressing is thick, creamy, and fully emulsified.
Season the emulsified dressing with kosher salt and freshly ground black pepper.
Preheat a grill or grill pan over medium-high heat until very hot.
Use a pastry brush to lightly coat the cut sides of the halved romaine hearts with canola oil.
Place the romaine halves cut-side down on the hot grill and cook without moving them for 1 to 2 minutes, just until deep char marks form but the core remains crisp.
Transfer the grilled romaine to serving plates, drizzle generously with the lime Caesar dressing, and scatter the broken toasted Parmesan shards over the top.
Chef's Notes
- Using a mix of neutral oil and olive oil prevents the dressing from becoming heavily bitter, allowing the bright lime and savory anchovy notes to shine through.
- Leaving the core completely intact on the romaine hearts is essential to prevent the leaves from falling apart and falling through the grill grates.
- For the best toasted Parmesan crisps, use genuine Parmigiano-Reggiano and grate it finely to ensure even melting and a delicate, crisp texture.
- The dressing relies on raw egg yolk for its rich texture. Ensure you are taking necessary precautions or using pasteurized eggs if serving to vulnerable populations.
Storage
Refrigerator: 3 days — Dressing keeps for 3 days. Grilled romaine does not keep and must be eaten immediately.
Troubleshooting
Dressing breaks or separates into an oily layer
Cause: Oils were added too quickly to the egg yolk base before an emulsion could form
Fix: Start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into the new yolk
Prevention: Add the oil drop by drop initially, whisking vigorously to establish the emulsion before streaming the rest
Romaine lettuce becomes entirely soggy and wilted
Cause: Grill was not hot enough or the lettuce was left on the heat for too long
Fix: Cannot be fixed
Prevention: Ensure the grill is smoking hot before adding the lettuce and leave it on just long enough to kiss the grates
Cultural Context
While the original Caesar salad was famously invented in Tijuana, Mexico by an Italian immigrant, this iteration merges those geographical origins by introducing vibrant Mexican citrus and smoke to the classic Italian-American profile. The brief grilling technique brings out a subtle, complex sweetness in the romaine that pairs beautifully with the umami-rich anchovy and sharp Parmesan.
