Knife And Fork Grilled Caesar Salad

• 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

1. Preheat grill for low heat and lightly oil the grate.
2. 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.
3. 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.
4. Brush 2 cut sides of romaine quarters with remaining olive oil.
5. Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
6. 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.

olive oil, garlic, tomato, romaine lettuce, salt, caesar salad dressing, parmesan cheese shavings

Taken from www.allrecipes.com/recipe/233947/knife-and-fork-grilled-caesar-salad/ (may not work)