Grilled Caesar Salad with Yellow Miso Paste

Ingredients:

• 1/3 cup yellow miso paste
• 3 cloves garlic, grated
• Zest and juice of 3 lemons
• 3/4 cup extra-virgin olive oil
• 1.5 cups finely grated Parmesan (about 60 g)
• 2 hearts of romaine lettuce
• 1 head of radicchio
• 450 g shrimp (21/25), peeled, deveined and tailed
• Half a French baguette

Preparation:

1. In a bowl, combine miso, garlic, lemon zest, and lemon juice with 2/3 cup olive oil until smooth. Stir in 1/4 cup water to thin the dressing. Add 1 cup Parmesan and toss to distribute evenly. Season with salt and pepper to taste.
2. Preheat a large grill pan or outdoor grill to medium-high heat. Cut the Romaine lettuce and radicchio into quarters lengthwise, securing each piece at the stem end. Brush the Romaine lettuce and radicchio generously with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes. Don't overcrowd the grill; cook in batches if necessary.
3. Toss the shrimp with 1 tablespoon of olive oil and season lightly with salt and black pepper. Grill until lightly charred on both sides and cooked through, 3-5 minutes total. Transfer to a bowl and toss with 2 tablespoons of the dressing.
4. Brush the baguette slices with the remaining olive oil and sprinkle generously with salt and pepper. Place cut-side down on the grill and grill until lightly charred and heated through, about 3 minutes. Cut into 4 equal pieces.
5. To assemble, divide the roasted Romaine and radicchio among 4 large plates. Place an equal amount of shrimp on each plate and sprinkle with the remaining Parmesan cheese. Serve with toasted bread and the remaining Caesar dressing.