Grilled Romaine with a Light Caesar Dressing
Grilled romaine is one of the finer things in life. Simply because it is one plain ingredient that is taken to a whole nother level by GRILLING! I could eat this for days and I’m sure you could too! The dressing is what makes this recipe. I have been trying to figure out what else could substitute for bottled dressing. I also didn’t want to make a dressing loaded with calories so I found my way around it by testing out with different ingredients and I must say, it’s WAY better than your ordinary Caesar Dressing. You will never go back to the bottled again! This is a quick easy dinner for any night of the week.
Here’s how I made it!
1 Grilled Chicken Breast, sliced thin (optional)
2 heads of Romaine, cut lengthwise
Olive oil and basting brush
Salt and Pepper
Carly’s Caesar Dressing:
½ c olive oil
1/8 c good parmesan cheese
2 cloves of garlic
1 ½ tsp lemon juice
2-3 dashes Worcestershire Sauce
½ Tbs Dijon Mustard
Pinch of sea salt
Few cracks of Pepper
Preheat griddle to 375 degrees, brush with a little olive oil.
Take you 4 halves of romaine (with bottom still intact to hold the wedges together) and brush with olive oil, seasoning with salt and pepper.
When griddle is ready, (you can also use a sauté pan for this, you just won’t have the grill marks) lay each half flat side down and let cook for 5 minutes or so. You can take a peek to see if the grill marks are to your liking. Just before you are ready to flip to the other side, brush with oil and season. Let cook for another 5 minutes or so.
At the romaine is cooking, get your dressing ready.
In a food processor, blend all dressing ingredients until well blended. Taste. You may need more Dijon, pepper, lemon juice, parmesan….it’s really what you think tastes better. But in the end, this dressing is to die for.
When Romaine is done take off griddle and top with dressing and grilled chicken (optional)
This would also be delicious with crust bread to soak up the dressing. ENJOY!
Cook time: 10 minutes