Bored with salad? This recipe is for you! We put a Pickle Creek spin on this classic salad dish by using Pickle Creek Lemon Basil & Garlic Infused Olive Oil to grill our own croutons and to put a slight char on the romaine lettuce. Then we make our own traditional-style Caesar dressing using the Lemon Basil & Garlic Infused Olive Oil as the olive oil base. We loved how this recipe turned out!

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Grilled Caesar Salad, Pickle Creek Style

Course

Main Dish, Salad

Cuisine

American, Italian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 2 to 3 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil, for grilling
• 2 slices sourdough/rustic bread (slices should be about 1 inch thick)
• 1 clove garlic, halved
• 2 whole eggs
• 6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil, for dressing
• 2 Tbsp lemon juice, freshly squeezed
• 2 Tbsp canned anchovies, minced
• Dash Worcestershire sauce
• 1 medium head romaine lettuce, washed, dried, and halved
• 1/2 c parmesan cheese, freshly grated
• Salt & freshly ground black pepper

Course Main Dish, Salad Cuisine American, Italian Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 2 to 3 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil, for grilling 2 slices sourdough/rustic bread (slices should be about 1 inch thick) 1 clove garlic, halved 2 whole eggs 6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil, for dressing 2 Tbsp lemon juice, freshly squeezed 2 Tbsp canned anchovies, minced Dash Worcestershire sauce 1 medium head romaine lettuce, washed, dried, and halved 1/2 c parmesan cheese, freshly grated Salt & freshly ground black pepper

Instructions

1. Heat a grill pan (or grill) to medium high heat. Pour 2-3 Tbsp of Pickle Creek Lemon Basil & Garlic Infused Olive Oil in a small bowl. Use a brush to coat both sides of each slice of bread with oil. Also brush the cut side of each half of the head of romaine lettuce with the Lemon Basil & Garlic Infused Olive Oil. Set the romaine aside.
2. Turn the heat on the grill pan or grill to medium. Add both slices of the bread to the grill, and sprinkle with salt and pepper (or Pickle Creek House Seasoning if you have some!). Brown the bread lightly on both sides, brushing on a little more oil if necessary. Remove browned bread from heat and set aside.
3. Rub the inside of a medium bowl or food processor with the garlic clove; discard it. Bring a small pot of water to a boil. When water is boiling, gently add the 2 eggs, and remove the pot from the heat. Let eggs stand in the hot water for 5 minutes, until they begin to firm up ever so slightly. Crack the eggs into the salad or food processor bowl, being sure to scoop out the white that clings to the shell.
4. Beat the eggs with a fork or with the food processor. Gradually add the lemon juice and 6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil, beating all the while. Stir in the anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper.
5. Return the grill pan to medium heat and place the romaine on with the cut and oiled side down. Grill for about 4 minutes, just long enough to slightly wilt the lettuce and get a slight char on the grilled side.
6. Place the grilled romaine on a plate, grilled side up. Stir the dressing to make sure it is still well mixed, and drizzle over the romaine. Top with Parmesan and croutons. Serve immediately, and enjoy!

Recipe Notes

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