For Grilled Romaine with Caesar Vinaigrette:

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• 2 heads romaine lettuce, split lengthwise

• Italian bread, cut into one-inch thick slices

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For Dressing:

• 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

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Directions:

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..