Grilled Caesar Salad
with grilled pears

This sounds crazy but it is fun. I think quick light grilling of vegetable or fruit
brings out the flavors in them. With romaine you don't want to grill it too much,
just warm it on a very hot grill so it chars a bit of the outside leaves but doesn't cook the whole leaf or romaine heart.

4 people

Ingredients:

Caesar Dressing:

2 eggs (*pasteurized)
1 Tablespoon lemon juice
2 Tblsp rice wine vinegar
2 Tblsp Dijon mustard
1/4 cup fresh parsely leaves
2 Tblsp Worcestershire sauce
1 cup corn oil
1 T Kosher salt

2 Romaine lettuce hearts cut in half
1/2 cup chopped cooked bacon (4 slices)
Grated or shredded parmesan cheese
1 cup croutons
2 ripe pears, cut in quarters

The Dressing:

Add the eggs, lemon juice, vinegar, Dijon, parsley and basil in the blender.
Add 1 tblsp oil and blend on high till it starts to thicken. (This starts the emulsion well. If you put all the oil in it may not thicken.)

Add the remaining oil in a steady stream while blending.
*How to pasteurize your own eggs

Grilling the Romaine hearts:

Take the outside leaves off of the romaine and wash and place on cookie sheet.
Cut the Romaine heart in half, wash and put on the cookie sheet.
Grill the leaves for 30 seconds on each side
Grill the Romaine hearts for 1 minute approx. on each side until lightly charred.

grill the pears for 1-2 minutes on each side until just lightly charred and warm.
Don't cook too long or they will get mushy.

Place a Romaine Leaf, then the romaine half on the plate and drizzle with dressing, bacon bits and parmesan cheese. Garnish with pear halves.