Balsamic-Glazed Grilled Sweet Onions

Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

• 
  
  2 lb. sweet onions (such as Vidalia, Walla Walla, Maui, or Texas Sweet)
  
  


• 
  
  Olive oil for grilling
  
  


• 
  
  1 cup balsamic vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme leaves
  
  


• 
  
  1/2 tsp. crushed pink peppercorns (optional)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  

Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken with Apricot-Balsamic Glaze

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you’ll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher’s display case for bone-in parts that are about the same size—legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)

Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.

Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil.

When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken with Apricot-Balsamic Glaze

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you’ll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher’s display case for bone-in parts that are about the same size—legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)

Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.

Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil.

When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Grilled Flatbreads

You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness.

• 
  
  2-1/4 tsp. (1/4-oz. packet) active dry yeast
  
  


• 
  
  1/3 cup plain whole-milk yogurt
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  9 oz. (2 cups) bread flour; more as needed
  
  


• 
  
  2-1/4 oz. (1/2 cup) whole-wheat flour
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  Kosher salt for sprinkling
  
  

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Tip:

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.