Servings: 6 servings
Calories: 296kcal
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tablespoon lemon juice keep the used lemon halves for the grill
- 2 tablespoon Worcestershire sauce
- 2 teaspoon dijon mustard
- 2 tsp anchovy paste
- 1-3 cloves garlic, finely grated use as much or as little as you would like
- kosher salt and fresh ground pepper, to taste
Salad
- 3 hearts of romaine
- 1-2 tablespoon avocado oil to brush on lettuce
- parmesan shavings and croutons optional, for topping
Instructions
Caesar Salad Dressing
- Whisk the salad dressing ingredients together until smooth. Season with salt and pepper. Store in fridge until you're ready.
Grilled Salad
- Carefully clean the romaine leaves with a damp towel. Cut hearts in half. Leave the core intact.
- Brush flat side of the romaine with avocado oil and season lightly with salt.
- On a medium-high heat grill, add the reserved lemon halves flesh side down until grill marks appear and are caramelized. About 5 minutes.
- Add the romaine halves flat side down to the grill for 2-3 minutes or just until char appears. Do not overcook the lettuce.
Assembly
- Squeeze some of the caramelized lemon juice over the grilled lettuce.
- Drizzle with the caesar dressing.
- Garnish with optional parmesan shavings, croutons, and extra black pepper.
- Enjoy!
Notes
tip: Make sure the lettuce leaves are dry before grilling. You will not be able to achieve a grill mark with wet lettuce leaves.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 4g | Protein: 2g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 407mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4952IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
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