How to make: Grilled Romaine with Caesar Vinaigrette
For Grilled Romaine with Caesar Vinaigrette:
2 heads romaine lettuce, split lengthwise
Italian bread, cut into one-inch thick slices
2 tablespoons dijon mustard
½ teaspoon thyme
2 cloves garlic, minced
Zest and juice of one lemon
Pinch of salt
½ teaspoon ground black pepper
½ cup extra virgin olive oil
Combine all of the ingredients for the dressing in a
blender or mini food processor and process until smooth.
Taste and adjust seasoning as needed. Use immediately
or store in an airtight container in the refrigerator.
Split the romaine in half lengthwise, brush with oil, season
with salt and pepper and place onto a hot grill. Let the
romaine cook until the edges crisp up and take on a nutty
flavor. Make sure to keep the lid open when you’re grilling
for best results
Drizzle your dressing over the grilled romaine lettuce.
Toast the bread slices on the hot grill to soak up the
dressing on the plate. Brush with extra virgin olive oil and
a clove of garlic for even more flavor..
By: Chef Mark Kalix
Share this recipe
Romaine lettuce holds up to the heat of a grill very well. Paired with a simple Caesar dressing, this is the perfect outdoor dining option for warm summer evenings.