Grilled Romaine with Caesar Dressing

By á-1181

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.

Ingredients

• 2 Tbsp olive oil, extra virgin
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp reduced-calorie mayonnaise
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp minced garlic, finely minced
• 1/8 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

Preparation

Step 1

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.