Friday, September 18, 2015

Grilled Romaine Hearts with Caesar Vinaigrette

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I love grilling everything I can. If you haven’t grilled lettuce before you are missing out. This time I made it on the gas grill, but I have to be honest I like the smoky taste it takes on from a charcoal or wood grill. Either way this dressing has a nice zip which goes with the grilled Romaine Hearts nicely.

Grilled Romaine Hearts with Caesar Vinaigrette

(Adapted from USA Weekend)


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2 Tbs. extra-virgin olive oil

1 Tb. fresh lemon juice

1 small clove garlic, minced

½ tsp. Dijon mustard

⅛ tsp. Worcestershire sauce

¼ tsp. freshly ground black pepper

2 Tbs. freshly grated Parmesan cheese

Olive oil spray

2 hearts of Romaine lettuce


In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese.


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Preheat the grill over 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 intact so each half holds together. 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.

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