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Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's BBQ Caesar Salad

Posted by: Ben Wise | 3 January, 2012 - 10:25 AM

When you think about dishes to cook on your barbecue, this may not be one of the first that comes to mind. But then, success as a barbecuer depends on your ability to deliver an entire meal from the grill, not just a few burnt snags to go with a salad somebody has brought along, or that has been whipped up in the kitchen.

So next time, try this superb, grilled Caesar salad. It's easy, it's surprising, it's absolutely delicious, and your audience will know immediately they are in the presence of a grillmaster. Make your caesar dressing in advance: Blanch an egg in boiling water for just one minute. Take it out, cool it in cold water and break into a bowl. Add 10 chopped anchovy fillets, two crushed garlic cloves, 3tbs lemon juice, a splash each of water and EV olive oil, a couple of shakes of Worcestershire sauce, salt and pepper to taste. Whisk well.

Wash and prepare your cos lettuce - a Caesar is always made with cos - by splitting it lengthways to give you two halves. Oil and season both halves. Place the lettuce halves - cut side down - on the grill over direct heat (charcoal with hickory chips does the most interesting job of this, but a gas grill works very well, also) at 45 degrees (angle) to the grill and, after two minutes, turn through 90 degrees. After just over a minute more, turn them over, and repeat the process, giving the back of the lettuce just over a minute - covered, of course - in each position. Lift the lettuce off and place on a cutting board. Cut, crossway, into chunks about 5cm long, tip into a bowl, drizzle with your Caesar dressing, drizzle with a little more EV olive oil, toss and and sprinkle with grated parmesan.

To serve, cut a baguette into "croutons" by slicing it on the diagonal, into 2cm slices, and grill quickly - just long enough to impart grill marks on each side. Rub one side of each with a cut garlic and drizzle with your best EV olive oil, serve with the salad.

NOTE: There are some commercial Caesar dressings on the market, but they are not much good. If you are following my lazy chef's philosophy, however, and insist on using one, liven it up with a good dash of anchovy sauce and a squeeze of lemon juice. But next time, try making it yourself.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.