Grilled Caesar Salad

1. 1

   Preheat grill to medium heat.

2. 2

   In a blender, combine the garlic, lemon juice and Dijon mustard.

3. 3

   Drizzle in 3/4 cup olive oil to emulsify.

4. 4

   Add the Parmesan and pulse.

5. 5

   Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper.

6. 6

   Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.

7. 7

   Remove the lettuce to a cutting board and cut into 2-inch wide strips.

8. 8

   Place in a bowl and drizzle with the dressing.

9. 9

   Toss to coat and serve warm.

10. 10

    Garnish with the shaved Parmesan.

No additional tips available.