Best Grilled Caesar Salad Ever!

- 3 Tbsp canola oil (45 mL)
- 2 heads Romaine hearts, quartered lengthwise, leaving cores attached
- 1 lemon halved
- 2 tsp canola oil (10 mL)
- 6 slices prosciutto, roughly chopped
- 3 Tbsp canola oil (45 mL)
- 1 loaf focaccia bread, cut into ¾ inch cubes, to yield 4 cups
- ¾ cup finely grated Asiago cheese (175 mL)
- finely grated zest of one lemon
- 1 Tbsp EACH: anchovy paste, balsamic vinegar and whole grain mustard (15 mL)
- 1 tsp Worcestershire sauce (5 mL)
- 2 garlic cloves, minced
- lemon juice from ½ barbecued lemon
- 1/3 cup grated Asiago cheese (75 mL)
- ½ cup canola oil (125 mL)
- ¼ tsp salt (1 mL)
- ½ tsp black pepper (2 mL)
1. Brush 3 Tbsp canola oil over Romaine lettuce and lemon halves. Set aside.
2. In small non-stick frying pan over medium high add 2 tsp canola oil. Sauté prosciutto until crispy. Set aside.
3. In large non-stick frying pan over medium high heat, add 3 Tbsp canola oil. Add bread cubes to hot oil and sauté to evenly brown. When browned, reduce heat to low and sprinkle with cheese. Stir to evenly coat bread cubes. Remove from heat and sprinkle zest over top. Stir to mix. Let cool.
4. Preheat gas barbecue to medium heat. Place Romaine quarters and lemon halves on barbecue and grill for about 2 minutes or until grill marks appear on the lettuce and lemon halves, and the lettuce has wilted in parts. Rotate once.
5. In small mixing bowl, combine anchovy paste, vinegar, whole grain mustard, Worcestershire sauce, garlic and lemon juice from one half of the grilled lemon. Whisk to combine. Slowly add the canola oil, while continuously whisking. Add cheese, whisking to mix. Season with salt and pepper.
6. Place lettuce quarters onto a large platter. Top lettuce with crispy prosciutto and croutons and drizzle dressing over all. Squeeze last grilled lemon half over all. Serve immediately.