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Charred Romaine Caesar Plate with Homemade Dressing and Pickled Onions

Charred Romaine Caesar Plate with Homemade Dressing and Pickled Onions

This Charred Romaine Caesar Plate with Homemade Dressing and Pickled Onions is a delightful twist on a classic, packed with flavors and textures.
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Prep Time 1 hour 20 minutes
Cook Time 6 minutes
Total Time 1 hour 26 minutes
Servings: 4 plates
Course: Lunch
Cuisine: American
Calories: 609
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickled Onions
  • 1 small red onion thinly sliced
  • ¾ cup distilled white vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon red pepper flakes
  • 5 whole allspice berries
  • 1 leaf bay leaf
  • 3 whole cloves
Croutons and Dressing
  • 2 slices dark bread such as rye or pumpernickel
  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • 1 large egg yolk
  • 1 filet anchovy roughly chopped
  • 1 medium garlic clove roughly chopped
  • 3 tablespoons fresh lemon juice from 2 lemons
  • ½ teaspoon kosher salt
  • ¾ cup avocado oil or neutral oil
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly cracked black pepper
Romaine Hearts and Topping
  • 2 hearts romaine halved lengthwise
  • 2 ounces Parmesan cheese shaved

Equipment

  • Grill or Grill Pan
  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Preparation
  1. In a bowl, combine thinly sliced red onion, distilled white vinegar, granulated sugar, red pepper flakes, allspice berries, bay leaf, and cloves. Allow to pickle for at least 30 minutes.
  2. While the onions pickle, toast the dark bread until crispy.
Making Dressing
  1. In a mixing bowl, whisk together extra-virgin olive oil, egg yolk, anchovy, garlic, fresh lemon juice, kosher salt, avocado oil, Worcestershire sauce, and black pepper until creamy to make the dressing.
Grilling Romaine
  1. Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the romaine hearts with olive oil.
  2. Grill the romaine for 2-3 minutes on each side until charred and slightly wilted.
  3. To serve, place the charred romaine on plates, drizzle with homemade dressing, and top with pickled onions and shaved Parmesan cheese.

Nutrition

Serving: 1plateCalories: 609kcalCarbohydrates: 34gProtein: 10gFat: 49g

Notes

Customize the recipe by swapping the anchovy for a teaspoon of miso for a vegetarian option or adding crispy bacon bits for more flavor.

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