Grilled Romaine Salad with Spicy Caesar Dressing


Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon prepared mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon pureed canned chipotles
  • 1 teaspoon Worcestershire sauce
  • Few drops of hot pepper sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon capers
  • 5 anchovy fillets
  • 8 cloves garlic
  • 1 cup olive oil
  • 2 tablespoon red wine vinegar
  • Salt and freshly ground pepper
  • 24 romaine leaves
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2 - ounce piece of parmesan cheese, shaved
  • Grilled croutons
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.

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    This recipe is featured in:

    Cookout Sides & Salads