Techniques and Recipes

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Grilled Caesar Salad

While the cold Caesar will always have a place on the table, turn up the ﬂ avor of this classic by ﬁ rst

charbroiling the romaine lettuce.

MAKES COOK TIME

4 SERVINGS 2 MINUTES

INGREDIENTS

– 2 heads romaine lettuce

– Olive oil

– Freshly ground black pepper

– Caesar dressing

– Shaved Parmesan cheese

– Croutons

– Lemon wedges

PREPARATION METHOD

1. Cut the heads of romaine in half, lengthwise. Drizzle the cut faces

with olive oil and season with black pepper. 2. Set the charbroiler

to high heat and let preheat for 5 minutes. 3. Grill the romaine cut

side down, cooking until just charred, about 1 minute. Remove from

heat and serve with dressing, cheese, croutons, and a drizzle of fresh

squeezed lemon juice.

Grilled Vegetables

with

Garlic Aioli

Seek out whatever is fresh and in-season at your local farmers’ market, such as summer squash,

zucchini, eggplant, scallions, cippolini onions, and tomatoes. Then, take your crudité platter to a

whole new level by lightly charring the vegetables.

MAKES COOK TIME

4 SERVINGS 10 MINUTES

INGREDIENTS

Aioli

– 2 garlic cloves

– 1 large egg yolk

– 2 teaspoons fresh lemon juice

– ½ teaspoon Dijon mustard

– ¼ cup extra-virgin olive oil

– 2 tablespoons vegetable oil

Grilled Vegetables

– Assorted vegetables, trimmed

or cut into planks

– Olive oil

– Kosher salt

– Freshly ground black pepper

PREPARATION METHOD

To make aioli

1. Smash garlic cloves into a paste using the side of a large, heavy

knife. 2. Whisk together yolk, lemon juice, and mustard in a small

bowl. Combine oils. In small increments, add oils to the yolk mixture.

Whisk constantly until all the oil is incorporated and the mixture is

emulsiﬁ ed. 3. Whisk in garlic paste and season with salt and pepper.

If aioli is too thick, whisk in a couple drops of water. Chill, covered,

until ready to use.

To grill vegetables

1. Set the charbroiler to high heat and allow to preheat for 5 minutes.

2. Toss the vegetables with olive oil, salt, and pepper. 3. Grill a few

pieces at a time, cooking until just charred but still retaining a bite.

Serve alongside garlic aioli.

RANGETOP Charbroiler