Grilled Romaine with Caesar Dressing

Total Time
16 min
15 min
1 min
Grilled romaine lettuce tastes similar to cooked escarole. Its mild, mellow flavor is a great foil for our homemade tangy 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.


Leave root end intact when halving romaine hearts or they will fall apart.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 (could affect SmartPoints value).

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