Ingredients
- 2 heads romaine lettuce
- Extra-virgin olive oil
- Citrus Caesar Vinaigrette, recipe follows
- Parmigiano-Reggiano
Directions
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons anchovy paste
- 1 tablespoon white wine vinegar
- 2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

















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By CraigRanch
Wilton, Califor...
on March 14, 2013
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KOOKY and DELICIOUS! After reading reviews: I used 1/2 c. EVOO instead of 2/3 c. I also added a second clove of garlic and, since I had not white wine vinegar, I used white balsamic vinegar, and 1 tsp. of Sherry. I can't wait to use up the rest of the dressing for dinner again tonight! I paired this with Alton's Baked Barley for a 100% vegan dinner! YUM!
By bootsiefla_2610824
SARASOTA, FL
on July 21, 2008
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LOVE,LOVE,LOVE !!!!!!!!
By egardenut_5537278
Washington,DC
on June 07, 2008
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So good!! What more can I say? Grilling makes EVERYTHING better!
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