Grilled Romaine Hearts With Caesar Vinaigrette
photo by amandahope76
- Ready In:
- 16mins
- Ingredients:
- 9
- Yields:
-
4 halves
- Serves:
- 4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1⁄2 teaspoon Dijon mustard
- 1⁄8 teaspoon Worcestershire sauce
- 1⁄4 teaspoon black pepper
- 2 tablespoons grated parmesan cheese
- olive oil flavored cooking spray
- 2 romaine lettuce hearts
directions
- In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
- Preheat the grill over medium-high heat, oil grills surface.
- Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
- Spray Romaine lightly all over with oil spray.
- Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
- Turn once or twice.
- Drizzle with vinaigrette.
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Reviews
-
Oh my, is this ever delicious! The grilling gives the lettuce a great flavor and the dressing is good enough to make even if you are not grilling the lettuce. I reversed the oil and lemon amounts, as we like our dressing more tangy. The only caveat I would mention is you probably want to grill at medium or medium low, or you'll end up with a lot of black. This served 2 for us. This is an Ellie Krieger recipe (she is a Dietitian with a cooking show). A definite favorite, and even company worthy!
-
I saw this recipe in Prevention magazine earlier this summer, and vowed to give grilled romaine a try this summer. It was so good. The warmth of the grilled romaine really brings out the flavors in the vinaigrette -- which was almost perfect. The vinaigrette needed a little bit something else to round out the flavors, and next time I will add a touch of salt or anchovy.