Grilled Corn Caesar Salad with Fried Capers
- 6 anchovy fillets
- 2 cloves roasted garlic
- 3 tablespoon lemon juice
- 2 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 tablespoons grated Parmesan cheese
- 1/3 cup olive oil
- 3 tablespoon grapeseed oil
- 2 pre-washed romaine hearts, cut lengthwise in half, retaining root base
- 3 ears corn, grilled
- 3.5 ounce jar of capers, strained
- 2 tablespoons grapeseed oil
- 2.5 cups cubed bread (for croutons, roughly half of a baguette)
- 1 tablespoon of fresh, chopped herbs (ex. oregano, chives, parsley)
- 5 tablespoons of olive oil
- 1 teaspoon coarse sea salt
For best results, we recommend using:
- Prepare grill for indirect medium-high heat (375°F to 450°F; 190°C to 230°C).
- Slice top of garlic bulb exposing some of the cloves; sprinkle olive oil. Place in oven-proof dish; bake until cloves soften, about 20 minutes; set aside.
- Preheat grill; place unhusked corn directly onto the coals or grill, about 20 minutes, turning once. It's normal for husks to blacken. Remove from heat; allow to cool; shuck after husks have cooled. While standing upright, cut the kernels from ears; set aside.
- Place anchovies with roasted garlic in a blender; add lemon juice, mustard, worcestershire, egg yolks and blend for about 1 minute. Combine oils prior to blending. Slowly pour oil into the blender while it's running, until emulsified. Add Parmesan and give another quick whirl in blender. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Heat 2 tablespoons of Grapeseed oil in a small sauté pan on med-high heat; add capers once oil is hot and cook for about 8 minutes, or until capers are shriveled, crispy and dark brown. Transfer to a small bowl lined with a paper towel to absorb some of the excess oil.
- Pour 2 tablespoons olive oil, salt with herbs onto cubes of bread and to fully combine, gently hand-squeeze bread. Heat a large size sauté pan over med-heat; add 1 tablespoon olive oil and bread cubes; cook for about 7 minutes, tossing frequently so they don't brown too much and retain some chewiness; set aside.
- Lay 4 halved romaine hearts on a cookie sheet. Drizzle with 2 tablespoons olive oil, sprinkle with coarse sea salt. Take out to your grill and place romaine hearts on, about 1 to 2 minutes on each side, uncovered, turning just once. You'll want to achieve light brown grill marks on romaine hearts.
- Place romaine on a cutting board and chop to preference; transfer to a nice serving platter or bowl. Add corn, croutons; drizzle with dressing and garnish with fried capers and more parmesan on top before serving.
This popular North American dish was originally created in Tijuana, Mexico by Caesar Cardini in 1924. You can easily accommodate a gluten free diet by using gluten free bread (of your choice) to make the croutons. Also, we recommend using the highest quality eggs to yield the healthiest and most delicious dressing (yes, raw egg yolks are an essential part).
What others are saying
Laura Griffin says:
The dressing recipe for this salad is really delicious, I love that it's homemade. I didn't use grilled corn, but still loved the way this turned out. Even without the anchovies, this was really delicious and very authentic tasting to traditional Caesar salads.
Greg Jones says:
I really enjoyed this salad, so many flavors in one light salad. I also added some grilled chicken breast for added protein. The homemade dressing was also surprisingly easy to make and delicious.