Go Back
+ servings

Grilled Caesar Salad

Course Appetizer, Dinner, Dressing, Lunch
Cuisine American, Gluten-Free, Salad, Vegetarian
Servings 6 people

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!