Grilled Romaine Salad with Spicy Caesar Dressing

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Great, easy to make and a favorite with everyone who tastes it. We make croutons with french bread, grilled in olive oil and butter. Dip them in the dressing - delicious!

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This recipe is not a bad substitute for the real thing, especially if you do not want to use raw eggs. I only used the recipe for the dressing.

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Love this! I add some Siracha chili sauce instead of hot sauce. If I don’t have chipotles, I will use one red thai chili…watch out it’s way way spicy then!

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REALLY REALLY GOOD!!!!! You don't even need the anchovies and capers...to thicken it add some normal store-bought caesar... It is a little colorless, so add some olives, grilled onions, and tomatoes...This was absolutely amazing!!!!! Thank you SOOO much Bobby!!

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Loved this. Great flavor with just enough spice. About 6 months ago I took a good look at what is in commercial salad dressings. Scary. This was easy to make and everybody loved the flavor. Bobby has many amazing salad dressings for so many kinds of salads that are great tasting and easy. They enhance the flavor of the salad--they don't overpower with chemicals and corn syrup you don't want on your salad.

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This was super easy and we will be making this often. I have also tried Bobby Flay's other grilled caesar recipe (his wife's recipe and I like this one better - less steps as you don't need to roast the garlic and more anchovies resulting in more of a caesar-y taste. I did use a little less olive oil than called for (3/4 cup and about 6 large garlic cloves. I made the salad with grilled chicken, roasted red peppers, corn, avocado, red onion, and a sprinkle of parm. Delicious!

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I thought it was pretty good, but it had a kind of tangy taste and I prefer sweet unless it is Ranch dressing

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Very good. Both my husband & I liked it. A nice break from traditional Caesar dressing. I like the grilled romaine but I'm sure it would be good without grilling it also.

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Awesome! The dressing had just enough spice. I will definitely make this again - it's a keeper!

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Six days later...again, not overly excited about this one! After some thought, I decided my olive oil was too bitter. So, I used 1/2 evoo and canola...better, not bitter, but flavor didn't POP like I wanted it to. Added some fresh grated parm/reg and marinated my chicken it it. I'm not giving up on this recipe, though, I know it can be great...