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Theo Michaels' Barbecued Caesar Salad

Lettuce and cheese on a chopping board.

Barbecued Caesar Salad with Gluten-Free Pangritata

Barbecued Caesar Salad with Gluten-Free Pangritata

Ingredients:

  • 60 ml olive oil, plus extra for frying breadcrumbs

  • 1 thick slice of seeded gluten-free bread

  • 2 Romaine lettuces

  • Salt and pepper

  • 1 garlic clove, crushed

  • 60 ml or ¼ cup good-quality mayonnaise

  • 1⁄2 tablespoon freshly squeezed lemon juice

  • 30 g or ½ cup finely grated Parmesan/Pecorino/Plant based alternative

  • ½ teaspoon clear, runny honey or maple syrup

  • Gluten-free mustard

  • Gluten-free soy sauce

(Serves 4)

Method:

  • To make the pangritata grate the gluten free bread into bread crumbs. Drizzle olive oil into the frying pan and add the breadcrumbs and seasoning. Cook until the bread has a deep golden hue then remove and set aside to cool down.

  • Put all the Caesar dressing ingredients in a bowl and whisk together to combine. Set aside until needed.

  • Preheat the grill/barbecue to high.

  • Halve the lettuces lengthways and spoon a couple of tablespoons of the caesar dressing over the cut side. Lift a few leaves and prize them open a little to get some of the dressing deeper inside, but don't smother them.

  • Place the lettuce halves, dressing side-down, onto the hot barbecue/grill over direct heat and cook for about 4 minutes, or until the leaves are charred. You'll lose some of the dressing onto the barbecue/grill and it will start to smoke – that's all good. Turn the lettuces over and cook for a few minutes more on the other side, then remove from the heat. Place the lettuce leaves onto your board. Sprinkle over the pangritata.