Grilled Caesar Salad
By Lisa Shanken
June 16, 2016
Grilled Caesar Salad
Ingredients
- 3 heads romaine washed but keep attached at bottom
- 1 tbsp avocado oil
- 3 tbsp Extra virgin olive oil
- 1 small clove garlic peeled
- 1 tbsp Fresh lemon juice
- 2 tbsp unfiltered apple cider vindegar
- 1 tsp Worcestershire sauce*
- 1 tsp Dijon mustard
- 1/4 tsp anchovy paste
- 1/2 tsp sea salt
- 2 tbsp grated parmesan cheese optional
- black pepper for garnich
Instructions
- Heat grill to medium low. Cut each head of romaine in half lengthwise, keeping the bottom on so the leaves remain attached. Dry well with a paper towel and then use a basting brush to baste each of the 6 halves with avocado oil lightly.
- Place lettuce heads on the grill, turning often with a tong, cooking for a total of approximately 4 minutes. Do not over cook letting the leaves burn or become too wilted. Immediately remove from the grill and allow to cool for 5 minutes.
- Combine the olive oil, garlic, lemon juice, vinegar, Worcestershire, mustard, anchovy paste, and salt in a blender, and mix into well blended.
- Place the grilled romaine halves on a plate, and pour dressing on top. Add the cheese and pepper, and serve immediately.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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