Grilled Caesar Salad

Servings

• 3-6 

Ingredients

• Romaine Lettuce Hearts - 3
• Lemon - 1 wedged
• Parmesan Cheese - Fresh Shavings
• Dressing
• Mayonnaise - ¼ Cup
• Parmesan Cheese (fresh) - 3 tablespoons
• Olive Oil - 2 tablespoons
• White Wine Vinegar - 1 tablespoon
• Garlic - 1 clove
• Worcestershire Sauce - 1 teaspoon
• Dijon Mustard - 1 teaspoon
• Black Pepper - ½ teaspoon
• Tabasco Sauce - ¼ teaspoon
• Croutons
• Bread - 3 heaping cups cubed bread of your choice
• Olive Oil - ⅓ Cup
• Sea Salt - ¼ teaspoon
• Garlic Powder - ¼ teaspoon

Directions

• Prep the Croutons
• Mix the bread with the salt, garlic powder in a bowl and drizzle with olive oil. Stir the olive oil into the bread. 
• Place the bread on a cookie sheet making sure the bread is not crowded. Put into a 375 degree fahrenheit oven and bake for 10 minutes or until golden brown. Set aside.

• Prep the Dressing
• In a mini food processor or blender add all the dressing ingredients except the olive oil and puree until ingredients combine.
• Once ingredients combine, slowly stream in the olive oil until it mixes together with the dressing. Set aside.
• A special thanks to our past member and friend Hughene Acheson for the dressing recipe.
  

• Prep & Grill The Romaine
• Using a knife, cut the romaine lettuce hearts in half lengthwise. 
• Drizzle the romaine with olive oil and sprinkle them with salt and pepper.
• On a medium to high heat, place the romaine hearts cut side down on the bbq for five minutes or until nice grill marks appear. Be careful not to over cook or burn the romaine

• Plating
• Place the romaine hearts cut side up on plates. Drizzle with caesar dressing, fresh squeezed lemon juice and top with croutons and fresh shaved parmesan cheese.

          Enjoy!