Baddabing Grilled Caesar Salad

This recipe is a “south of the border” version of a Pellegrini classic, the Hail Easy!

Caesar salad. On a recent trip to Mexico with the Pellegrini family, we came across this dish at one of our favorite restaurants, Mi Cocina, in San Jose del Cabo. I discussed the recipe and technique with the chef, and he gave me a few good ideas. But as we know, all good chefs leave out one or two ingredients, so upon my return I made a few adjustments. Savory and spicy, this salad is a great treat.

-Steve Leveroni

Grape Grower and Vintner, Leveroni Vineyards

1/4 cup extra virgin olive oil, plus more

for brushing

1 1/2 tablespoons mayonnaise

4-6 garlic cloves

6-8 anchovies

2 tablespoons freshly squeezed lime juice

3 dashes Worcestershire sauce

1 teaspoon Dijon mustard

2 dashes hot sauce

2 teaspoons pureed chipotles

3 tablespoons red wine vinegar

Salt and pepper

1 head romaine lettuce, leaves washed

and dried thoroughly, but kept whole

Shaved Parmesan or Asiago cheese

1 cup Caesar croutons

For the dressing, blend the olive oil, mayonnaise, garlic, anchovies, lime juice, Worcestershire sauce, Dijon mustard, hot sauce, chipotles, and red wine vinegar in a food processor. Season with salt and pepper. Note: the dressing can be made ahead (up to one day), refrigerated, and then processed quickly when ready to serve. It should be brought to room temperature before tossing with the lettuce.

Preheat the grill to medium—use real mesquite charcoal for best flavor results. Brush the lettuce lightly with olive oil. Grill 20 to 30 seconds on each side (if the grill is hot, reduce time). Remove the lettuce from the heat, and season with salt and pepper to taste. Cut the lettuce into pieces, or if you prefer, leave whole and drizzle the dressing on top. Combine the lettuce, cheese and croutons, and serve immediately.

Serves 4 to 6