Save Recipe Print
Level:
Easy

Ingredients

Directions

Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Fresh Corn Salad

Recipe courtesy of Ina Garten

Grilled Beef Salad

Recipe courtesy of Ree Drummond

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Greek Salad

Recipe courtesy of Ina Garten

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.