Photo of Grilled romaine with caesar cressing by WW

Grilled romaine with caesar cressing

Smartpoints value per serving
Total Time
16 min
15 min
1 min
You won't believe how easy it is to grill romaine lettuce. Grilled romaine lettuce tastes similar to cooked escarole. Its mild, mellow flavor is a great foil for our homemade tangy dressing. It's tender on the inside yet crispy on the outside. Leave root end intact when halving romaine hearts or they will fall apart. 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, not at all fishy flavor. If you’re an anchovy lover, stir a chopped fillet into the dressing.


olive oil

2 Tbsp, extra virgin

fresh lemon juice

1½ Tbsp

reduced calorie mayonnaise

1½ Tbsp

Worcestershire sauce

1½ tsp

minced garlic

½ tsp, finely minced

black pepper

tsp, freshly ground (and more for garnish if desired)

romaine lettuce

3 head(s), halved lengthwise, stems attached, about 8 oz each

cooking spray

3 spray(s)

grated Parmesan cheese

3 Tbsp, such as Parmiggiano Reggiano


  1. Preheat grill to medium-high.
  2. Meanwhile, in a small bowl, whisk together oil, lemon juice, mayonnaise, Worcestershire sauce, garlic and pepper until blended; set aside.
  3. Coat romaine hearts with cooking spray; grill until lightly charred, turning once, about 30 seconds to 1 minute per side.
  4. Place lettuce on a serving platter and drizzle with dressing; sprinkle with cheese and some freshly ground black pepper, if desired. Yields about 1/2 romaine heart, 1 tablespoon dressing and 2 teaspoons cheese per serving.

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