Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Outdoor grill or grill pan
• •Long-handled tongs
• •Vegetable peeler for Parmesan shavings
• •Medium mixing bowl and whisk

Instructions

1. 1

   Make the Caesar dressing

   In a medium bowl, combine the minced anchovies and garlic. Use the back of a fork to mash them into a paste against the bowl. This releases the oils and distributes the flavor. Add the egg yolk, lemon juice, Dijon mustard, Worcestershire, and cayenne. Whisk until smooth. Now here's where patience pays: add the olive oil in a thin, steady stream while whisking constantly. You're building an emulsion, and rushing it will break everything. The dressing should become thick and creamy, coating the back of a spoon. Whisk in the grated Parmesan and season with salt and pepper. Taste it. Adjust. Set aside.

   If the dressing breaks and looks oily and separated, start fresh with a new egg yolk and slowly whisk the broken dressing into it. It will come together.
2. 2

   Toast the Cajun croutons

   Set your largest cast iron skillet over medium heat. Add the butter and let it melt, swirling the pan. When the butter starts to foam, add the minced garlic and stir for about thirty seconds until fragrant. You'll smell it before you see it. Add the bread cubes and toss to coat in the garlic butter. Sprinkle the Cajun seasoning over everything and toss again. Cook, stirring frequently, for eight to ten minutes until the croutons are golden brown on all sides and crispy throughout. They should sound hollow when you tap them. Transfer to a plate and let them cool slightly.

   Day-old bread works better than fresh here. The drier texture absorbs that spiced butter without getting soggy. If your bread is fresh, cube it and let it sit out uncovered for a few hours.
3. 3

   Prepare the romaine

   Keep the romaine hearts intact at the root end. This is important: the root holds everything together on the grill. Brush the cut sides generously with olive oil and season with salt and pepper. Don't be shy. The outer leaves can handle bold seasoning, and it balances the cool, mild heart inside.

4. 4

   Heat the grill

   Get your grill screaming hot. You want high, direct heat. If you're using charcoal, wait until the coals are white-hot and glowing. Gas grill should be on high for at least ten minutes with the lid closed. Clean and oil the grates with a paper towel dipped in vegetable oil, held with long tongs. The romaine needs to hit that grill and sizzle immediately.

   No outdoor grill? A cast iron grill pan works beautifully. Get it smoking hot over high heat and work in batches so you don't crowd the pan.
5. 5

   Grill the romaine

   Place the romaine hearts cut-side down on the hottest part of the grill. Do not move them. You want char marks and a little bit of wilt, but the heart should stay crisp and cool. This happens fast: one to two minutes per side, no more. You're looking for dark grill marks and edges that are just starting to turn golden and translucent. The leaves will hiss and pop. That's the sound of flavor developing. Flip once and give the outer rounded side another minute or so. Remove immediately.

   The difference between perfect grilled romaine and sad, soggy lettuce is about thirty seconds. Stay at the grill. Watch it. Trust your eyes.
6. 6

   Assemble and serve

   Arrange two romaine halves on each plate, cut-side up so you can see those beautiful char marks. Drizzle generously with the Caesar dressing, letting it pool in the natural valleys of the leaves. Scatter the Cajun croutons over the top with a heavy hand. Use a vegetable peeler to shave big curls of Parmesan over everything. Finish with a crack of black pepper and a lemon wedge on the side. Serve immediately while the romaine still has that warm-outside, cool-inside contrast.

Chef Tips

• •Make your own Cajun seasoning if you want to control the heat and salt: combine two parts paprika with one part each garlic powder, onion powder, dried oregano, dried thyme, and cayenne, plus black pepper and salt. At Lagniappe, we mix ours fresh every week.
• •The anchovies are not negotiable. They don't make the dressing taste fishy; they make it taste like Caesar. If you skip them, you've made garlic salad dressing, which is fine, but it isn't this.
• •For a heartier meal, add sliced grilled chicken, blackened shrimp, or even some crispy tasso ham. This salad can be a full dinner with the right protein on top.
• •Leftover dressing keeps refrigerated for up to five days. It thickens as it sits; thin with a splash of lemon juice or water when you're ready to use it.

Advance Preparation

• •The Caesar dressing can be made up to three days ahead and refrigerated. Bring to room temperature and whisk well before serving.
• •Croutons can be made up to two days ahead and stored in an airtight container at room temperature. If they soften, crisp them in a 350°F oven for five minutes.
• •The romaine must be grilled just before serving. There's no way around it. The magic is in that temperature contrast.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)