Grilled Lemon Parmesan Romaine Salad with Artisanal Croutons

1. Prepare Grill and Lemons

Begin by preparing a medium fire on your charcoal or gas grill. The fire is ready when you can comfortably hold your hand 2 to 3 inches above the grill rack for about 4 seconds. While the grill heats up, brush the lemon slices with 1 tablespoon of olive oil and season them with a pinch of kosher salt. Wrap the lemon slices in heavy-duty aluminum foil and place the packet on the grill. Grill the lemon slices for about 15 minutes, flipping the packet halfway through, until the slices are soft and nicely browned.

2. Prepare Cheese-Butter Mixture

Mix together the grated Parmigiano-Reggiano cheese, unsalted butter, finely minced garlic, lemon zest, and 1/8 teaspoon of salt in a bowl.

3. Grill Bread and Make Croutons

Brush the artisanal white bread slices with the remaining tablespoon of olive oil and place them on the grill, oiled side up. Grill the bread for about 2 minutes until it is nicely browned on the bottom. Flip the bread and spread the grilled side with the butter-cheese mixture. Cover the grill and let the bread cook for another 2 to 3 minutes until the bottom is browned and the cheese mixture is melted and bubbly. Transfer the grilled bread to a cutting board and cut it into 1-inch cubes to make your croutons.

4. Assemble Salad

In a large bowl, toss the romaine lettuce strips with the Caesar-Style Vinaigrette until evenly coated. Add the croutons, coarsely chopped parsley, and the grilled lemon slices (chopped into smaller pieces if desired) to the bowl. Toss everything together until well combined. Enjoy your Grilled Lemon Parmesan Romaine Salad with Artisanal Croutons immediately.