Grilled Romaine with Caesar Dressing

Hey everyone! So along with my Grilled Lamb Chops with a Balsamic Grenadine Reduction and my Grilled Eggplant Caponata, another summertime favorite of mine is Grilled Romaine with my Dad's Caesar Dressing.


The grill marks on the romaine make it so flavorful and they look so beautiful served rustically on a plate like the one pictured above. Just wait until you see how easy this is!


3 hearts of romaine

Dad’s Famous Caesar Salad Dressing

Ingredients: 1/3 cup oil (canola or olive oil) 2-3 garlic cloves 2 egg whites 1/4 cup Parmesan cheese 1 Tablespoon Anchovies paste Dash of Worchester sauce 1tsp. Ground mustard 1 Fresh lemon squeezed


Cut romaine hearts in half lengthwise, then grill cut sides down, just until grill marks appear, about 2-3 minutes. Set aside and let sit. 

For the dressing, crush garlic in bowl (preferably an unfinished wooden bowl) with a garlic crusher. Then add a tiny bit of oil and Anchovy paste. With a mortar continue to rub together the garlic and Anchovy paste and then add 1/3 cup oil. Then add 2 eggs, 1/4 cup Parmesan cheese, ground mustard, 1 lemon squeezed, dash of Worchester sauce. Add dash of garlic salt or sea salt and freshly ground pepper. Mix together with a whisk.

Place grilled romaine head with grill marks up on a plate. Drizzle dressing over the lettuce and add a pinch of Parmesan on top and anchovies (optional).

Serve and enjoy!

-Chef K