Can we be real for a moment here? Let's talk about Facebook.
When I first got to college, everyone had Facebook. Everyone collected friends in the same manner that we had collected beanie babies 8 years previously. Everyone tried to write the wittiest/explicit/funniest/insidejokiest posts on each others' walls, and pretty soon, everyone's friend breakdown looked something like this: 30% high school friends, 60% people we went to college with, and 10% absolute randos, people you met one time at some random party and somehow caught their first name and stalked on Facebook until you found them and "friend"ed them. Over the years, the randos have largely been forgotten, even de-friended, and facebook activity has died down in favor of real conversations and drinks after work.
Fast forward to present day. I rarely update Facebook or use it to stay in touch. However, it has evolved to serve a brand new purpose, particularly now when most of my classmates/friends are in their 20s: engagement/wedding stalking. Even the most private of couples can't ever resist showing off a couple of wedding photos, and when they do, I will be here to view them. Now, I realize this makes me sound like a complete creep, but I'm ok with this, because everyone does it!!!!
Ok now onto food. I love a good caesar salad. A real caesar salad. One with anchovies in the dressing, buttery croutons, and fresh fresh romaine. Top it with a soft boiled egg and to me, that is perfection. But romaine hearts, or the "bones" of the lettuce can be tough, and are hearty enough to withstand the heat of a grill. So grill, I did. And the results were spectacular.
For the salad:
- 1 head of Romaine, outer leaves removed, green leafy tips trimmed, and halved
- 2 eggs, soft boiled
- Freshly shaved parmesan
- Croutons, either store bought or homemade by tossing cubed bread in melted butter and baking in the oven
- vegetable oil, for brushing the grill
For the dressing:
- 2 garlic cloves
- 4 anchovy fillets
- freshly ground pepper
- 1 tbsp freshly squeezed lemon juice (about half a lemon)
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1 large egg yolk
- 1/4 cup extra virgin olive oil
First, make the eggs. Place eggs in boiling water and set the timer for 6 minutes. After six minutes, remove and place in ice water. Let it cool while you make the dressing and assemble the salad.
Next, the dressing. Combine dressing ingredients in a mini food processor or blender and blend until smooth and creamy. Taste, and add salt if necessary. I found mine to be salty enough due to the anchovy fillets. If it's too salty, add more olive oil. Set aside.
Grill the lettuce. To prepare your lettuce for grilling, trim off the outer leaves (save for another salad) and the leafy tips. Halve.
Brush the grill or indoor grill pan with vegetable oil. Heat on high until it is searing hot. Grill the lettuce on all sides, just enough to leave nice char lines, but before the lettuce starts to wilt (see below for reference)
Assemble the salad. Once the lettuce is done, arrange on a plate. Drizzle with the dressing, add shaved parmesan, croutons, and more freshly cracked black pepper, to taste. Peel the eggs under running water. Cut in half and arrange on the plate.