Description
GRILLED CAESAR SALAD: this is a great twist for a savoury appetizer perfect for barbeque season
Ingredients
| 2 | whole romaine hearts (cut in half (keeping ends on!) and washed) | |
| 4 | Tablespoon | olive oil |
| 1⁄2 | Cup | caesar salad dressing |
Notes
- try the Citrusy salad dressing-- it's vegan (no eggs, mayonnaise , dairy) which means the lemon and capers really stand out to make it zesty-- always a big hit-- people never wonder where the anchovies are.
- If you do dairy, you can still add some good quality shaved parmesan to make it even more delicious and crowd-pleasing.
Instructions
- Preheat barbeque to medium high heat 350-375°F (180-190°C).
- Oil grill to prevent sticking.
- Cut the romaine heart in half lengthwise (keeping end on so the leaves stay intact!).
- Wash it and dry (in tea towels)
- Lightly drizzle romaine halves with olive oil
- Place the romaine (cut side down directly) on the grill.
- Cook for 1 minute or until nice char marks show up.
- Turn over romaine and be attentive.
- You want the inside of the lettuce to be cool but the outside charred and smokey.
- Remove romaine from the grill.
- Drizzle with Citrusy Caesar Salad Dressing and Shaved Parmesan and Croutons, and season with salt and pepper.
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