This is a great twist for a savoury appetizer perfect for barbeque season


  • 2 whole romaine hearts (cut in half (keeping ends on!) and washed)
  • 4 Tablespoon olive oil
  • 1/2 Cup caesar salad dressing


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.


  • 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.