Grilled Romaine Caesar Salad
Grilling romaine adds a slightly charred flavor on the outside while the inner leaves remain fresh and crunchy - perfect for drizzling with Caesar dressing.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
- 2 heads romaine lettuce
- 1 tablespoons olive oil - divided
- kosher salt and pepper
- 1 clove garlic grated
- 1 tablespoon anchovy paste
- 1/4 cup parmesan cheese
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- rosemary croutons optional garnish
- parmesan shavings optional garnish
Pre-heat grill on high heat and slice romaine head vertically exposing inner leaves.
Lightly brush inside of romaine halves with olive oil and sprinkle with salt and pepper. Grill 4-5 minutes, turning once, then set on a platter.
In a small bowl, whisk together garlic, anchovy paste, parmesan cheese, lemon juice and olive oil. Season with salt and pepper to taste.
To serve, drizzle dressing over the romaine heads and sprinkle with rosemary croutons and shaved parmesan.
Calories: 140kcal | Carbohydrates: 4.4g | Protein: 3.5g | Fat: 12.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 252mg | Fiber: 1g | Sugar: 2.4g