This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
1/4 cup
shaved or shredded Parmesan cheese
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the hood. Select GRILL, set temperature to MAX, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 2
While unit is preheating, drizzle 1/2 tablespoon canola oil on each romaine half, then season with salt and pepper. Drizzle bread slices with remaining canola oil, then season with salt and pepper.
Step 3
When unit beeps to signify it has preheated, open hood and place romaine cut side down on the grill grate and gently press down to maximize grill marks. Leave hood open and grill for 3 to 4 minutes.
Step 4
Place bread slices and lemon wedges on the grill grate and grill for 2 minutes per side. Repeat with any remaining bread slices. Remove from grill and allow to cool for 1 minute before cutting into cubes.
Step 5
Place romaine halves on a platter and drizzle with lemon juice and Caesar dressing. Top with Parmesan cheese and grilled croutons. Serve with any remaining lemon wedges.
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the hood. Select GRILL, set temperature to MAX, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
1/4 cup
shaved or shredded Parmesan cheese
Step 2 of 5
While unit is preheating, drizzle 1/2 tablespoon canola oil on each romaine half, then season with salt and pepper. Drizzle bread slices with remaining canola oil, then season with salt and pepper.
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
1/4 cup
shaved or shredded Parmesan cheese
Step 3 of 5
When unit beeps to signify it has preheated, open hood and place romaine cut side down on the grill grate and gently press down to maximize grill marks. Leave hood open and grill for 3 to 4 minutes.
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
1/4 cup
shaved or shredded Parmesan cheese
Step 4 of 5
Place bread slices and lemon wedges on the grill grate and grill for 2 minutes per side. Repeat with any remaining bread slices. Remove from grill and allow to cool for 1 minute before cutting into cubes.
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
1/4 cup
shaved or shredded Parmesan cheese
Step 5 of 5
Place romaine halves on a platter and drizzle with lemon juice and Caesar dressing. Top with Parmesan cheese and grilled croutons. Serve with any remaining lemon wedges.
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
1
lemon, cut in wedges
4 tablespoons
prepared Caesar dressing
20g
shaved or shredded Parmesan cheese
4 tablespoons
canola oil, divided
2 heads
romaine lettuce, washed, trimmed, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1/4
French baguette or sourdough bread, cut in 1/2-inch slices
