Recipe: Grilled Romaine Caesar Salad with Eggs Mimosa

Photo: Reprinted by Permission of Chronicle Books

Perfect for brunch or any time! Here, a unique and tasty take on the classic Caesar salad.


Grilled Romaine Caesar Salad with Eggs Mimosa

Serves 4



2 tbsp extra-virgin olive oil

2 cups/70 g ½-in/12-mm cubed artisan bread (crusts on or off)


1 tsp minced fresh rosemary


2 tbsp red wine vinegar

2 tbsp freshly grated Parmigiano-Reggiano cheese

1 egg yolk

2 salt-packed anchovy fillets, rinsed and dried, plus more for garnish (optional)

2 garlic cloves, smashed

½ tsp sugar

½ tsp salt

¼ tsp freshly ground pepper

¼ cup plus 2 tbsp/90 ml extra-virgin olive oil


2 heads romaine lettuce, washed and dried

1 tbsp extra-virgin olive oil


3 grated boiled eggs


To make the croutons:

Heat the oil in a 10-in/25-cm sauté pan over medium heat. When a bread cube sizzles enthusiastically when dropped in, add all the bread cubes and a pinch of salt. Cook, stirring often, until crisp and golden brown, 8 to 10 minutes. Stir in the rosemary about 2 minutes before they’re done.

To make the dressing:

Whirl the vinegar, cheese, egg yolk, anchovies, garlic, sugar, salt, and pepper in a blender until smooth. With the blender running, slowly drizzle in the oil. Taste and add more salt and pepper as needed. The dressing can be refrigerated for up to 3 days.

Prepare a hot fire in a charcoal grill or pre­heat a gas grill or stove-top grill pan to high. Trim any brown spots from the root ends of the romaine heads, keeping the cores intact. Cut each head lengthwise into quarters so that each quarter is still held together by the core. Place the romaine quarters in a large bowl. Drizzle with the olive oil and sprinkle with a pinch of salt and toss to coat well. Lightly oil the grill grates using a paper towel soaked in oil and a long pair of tongs. Grill the romaine, turning to cook evenly on all sides, until lightly charred and just slightly wilted on the outside, about 2 minutes per side. The texture is best when the lettuce is lightly grilled, not overly blackened and limp.

Place two wedges of grilled romaine on each of four plates. Drizzle with a generous amount of dressing and speckle with the crou­tons. Sprinkle with a hefty showering of the eggs, garnish with anchovy fillets, if desired, and serve.

To drink:

Ligurian Pigato or Vermentino

Egg tip:

Grate the eggs before grilling the lettuce.


Excerpted from Eggs on Top: Recipes Elevated by an Egg. Published by Chronicle Books. Copyright © 2014 by Andrea Slonecker. All rights reserved. Reprinted by permission of Chronicle Books.


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