Grilled Romaine with Caesar Dressing
Grilled romaine lettuce tastes similar to cooked escarole and is tender on the inside yet crispy on the outside. Its mild, mellow flavour is a great foil for our homemade tangy dressing. Fresh lemon juice adds an extra brightness and zest to this dish. A typical addition to a Caesar dressing is anchovies. Here, Worcestershire sauce, which has anchovies as an ingredient, supplies a subtle hint of that flavor. If you’re an anchovy lover, stir a chopped fillet into the dressing.
2 tbsp(s), extra virgin
Fresh lemon juice
Reduced calorie mayonnaise
⅛ tsp(s), plus more for garnish (optional)
1½ pound(s), (3 heads), halved lengthwise with root ends intact
Grated Parmesan cheese
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk oil, lemon juice, mayonnaise, Worcestershire, garlic, and black pepper until blended for dressing.
- Coat lettuce with nonstick spray. Grill lettuce, turning once, until leaves are lightly charred, 30 seconds to 1 minute per side. Transfer lettuce to platter. Drizzle lettuce with dressing and sprinkle with cheese and more black pepper (if using).
- Serving size: 1⁄2 romaine head, 1 tbsp dressing, and 2 tsp cheese