Grilled Romaine with Creamy Herb Dressing

By nanarose

Julianna Grimes, Cooking Light

JULY 2011

Ingredients

• 1 large head romaine lettuce, trimmed and halved lengthwise
• 2 teaspoons olive oil
• Cooking spray
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 1/4 cup canola mayonnaise
• 1 1/2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 2 garlic cloves, minced

Preparation

Step 1

1. Preheat grill to medium-high heat.

2. Brush cut sides of lettuce evenly with oil. Place lettuce, cut sides down, on a grill rack coated with cooking spray, and grill for 2 minutes. Remove from heat; cut each lettuce half lengthwise in half again to form 4 quarters. Sprinkle cut sides of lettuce with 1/4 teaspoon black pepper and 1/8 teaspoon salt.

3. Combine remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, mayonnaise, and remaining ingredients in a small bowl, stirring well. Place 1 lettuce quarter on each of 4 salad plates; drizzle each serving with about 4 teaspoons dressing. Serve immediately.