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
Details
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.
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