Grilled Romaine Hearts with Lemon Caesar Vinaigrette adapted from Ellie Krieger
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, finely minced
½ teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
*optional splash of Fish Sauce
freshly ground black pepper
4 + tablespoons freshly grated Parmesan cheese and extra cheese for serving
2 hearts of Romaine lettuce 2 heads, 4 servings
Whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese, refrigerate until ready to use and whisk just before serving
Preheat the grill or grill pan over a medium-high heat. Oil the grill’s surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end in tact so each half holds together. Brush or spray them lightly all over with the oil spray. Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette and extra grated cheese.
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