2010 Challenge: Boucherie Grilled Caesar Salad

Conception rates in New Orleans have never been higher. This is due in large part to the Krispy Kreme bread pudding at Boucherie. It really is not anything special - just bread pudding made with doughnuts. But as they say in Algebra. the sum is greater than its parts.

Another standout on the menu, the Caesar salad, tweaks the classic with the addition of grilled romaine. Again nothing intrinsically special here. No nitrogen powered foams or reductions of foie gras cotton candy. The smoky, crusty bits of romaine serve double duty as both a conduit for a well-made dressing and a quasi-crouton.

Grilled Caesar Salad

For the Dressing:

In a large bowl, combine a chopped clove of garlic with a generous pinch of salt and anchovies if you swing that way, baby. Using the back of your fork, press down on the garlic and anchovies until you form a paste. Shake in a few drops of Worcestershire sauce and crack some black pepper. Add the juice of one lemon and an egg yolk. Mix to combine. Then whisk in a solid half cup of olive oil. Now add in some Parm to your taste.

For the Salad:

A head of romaine per person is a good rule of thumb, although one per two people will work if this is a starter course. Take a whole head of romaine and cut it down the middle (from north to south). Drizzle some olive oil, salt, and pepper over romaine. Grill for a minute or so per side.

Chop off the core and throw it away. Then cut east west into one inch segments. In a bowl add lettuce, dressing to taste (less is more), some croutons, and more anchovies if you like. Finally grate some more parm and crack some pepper.