Grilled Romaine with Caesar Dressing

1 serving equals 3 Points Plus Leave root end intact when halving romaine hearts or they will fall apart. A typical addition to a Caesar dressing is anchovies. Here, Worcestershire sauce, which has anchovies as an ingredient, supplies a subtle, not at all fishy flavor.

Grilled Romaine with Caesar Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsp olive oil, extra virgin

  • Tbsp fresh lemon juice

  • Tbsp reduced-calorie mayonnaise

  • tsp Worcestershire sauce

  • ½

    tsp minced garlic, finely minced

  • tsp black pepper, freshly ground (and more for garnish if desired)

  • 3

    head(s) romaine lettuce, halved lengthwise, stems attached, about 8 oz each

  • 3

    spray(s) cooking spray

  • 3

    Tbsp grated Parmesan cheese, such as Parmiggiano Reggiano


Preheat grill to medium-high. Meanwhile, in a small bowl, whisk together oil, lemon juice, mayonnaise, Worcestershire sauce, garlic and pepper until blended; set aside. Coat romaine hearts with cooking spray; grill until lightly charred, turning once, about 30 seconds to 1 minute per side. Place lettuce on a serving platter and drizzle with dressing; sprinkle with cheese and some freshly ground black pepper, if desired. Yields about 1/2 romaine heart, 1 tablespoon dressing and 2 teaspoons cheese per serving.


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