Knife And Fork Grilled Caesar Salad - cooking recipe

Ingredients

1 long thin baguette
1/4 cup olive oil, divided
2 cloves garlic, halved
1 small tomato, halved and seeded
1 head romaine lettuce, outer leaves discarded and head cut into quarters
salt and coarsely ground black pepper to taste
1 cup Caesar salad dressing, or to taste
1/2 cup Parmesan cheese shavings

Preparation

Preheat grill for low heat and lightly oil the grate.
Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
Brush 2 cut sides of romaine quarters with remaining olive oil.
Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.