Grilled Romaine Salad with Spicy Caesar Dressing

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Rated 5 stars out of 5
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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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Newest Ratings and Reviews

Read all 33 reviews

  • on April 13, 2013

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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!

    people found this review Helpful.
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  • on April 01, 2013

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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.

    people found this review Helpful.
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  • on March 11, 2013

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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!

    people found this review Helpful.
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