Recipe courtesy of Gina Neely and Pat Neely
Grilled Caesar Salad
Total:
17 min
Active:
15 min
Yield:
3 to 5 servings
Level:
Easy
Total:
17 min
Active:
15 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Directions

Preheat grill to medium heat.

In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.

Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.

Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

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