Grilled romaine salad with spicy caesar dressing

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Freshly ground pepper
1 teaspoon Pureed canned chipotles
1 teaspoon Worcestershire sauce
Few drops of hot pepper
Sauce
1 tablespoon Fresh lime juice
1 teaspoon Capers
5 Anchovy fillets
8 Cloves garlic
1 cup Olive oil
2 tablespoons Red wine vinegar
Salt and freshly ground
Pepper
24 Romaine leaves
3 tablespoons Olive oil
Salt and freshly ground
Pepper
2 ounces Piece of parmesan cheese,
Shaved
Grilled croutons

Directions

Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

HOT OFF THE GRILL SHOW #HG1A09

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