Seared Romaine Spears with Caesar Dressing

By barbaran

Ingredients

• 1/4 cup(s) low-fat mayonnaise
• 1/4 cup(s) red wine vinegar
• 4 clove(s) garlic
• 1 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) Worcestershire sauce
• 1/4 teaspoon(s) Tabasco sauce
• 1/2 cup(s) vegetable oil
• 2 tablespoon(s) vegetable oil
• Salt and freshly ground pepper
• 10 hearts of romaine, halved lengthwise
• 10 slice(s) crusty peasant bread
• 3 ounce(s) Parmigiano-Reggiano cheese, shaved

Preparation

Step 1

1.Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and Tabasco sauce. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover, and refrigerate.
2.Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
3.Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.
4.Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.