Monday, May 14, 2012

Grilled Romain Hearts with Caesar Vinaigrette

Yesterday was Mother's Day and the girls always fix me dinner. When Sweet Pea was asking what I wanted (she said fish was off the table, she and Dad didn't know how to cook it), I told her it didn't really matter, whatever she fixed was fine. Then I was looking at my stack of recipes and found this one that I've wanted to try. She was game for it, especially since she was grilling the steaks. She said it was very easy.

Grilled Caesar Salad
serves 4

2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 small clove garlic, minced
1/2 tsp Dijon mustard
1/8 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 Tbsp freshly grated Parmesan cheese
cooking or olive oil spray
2 hearts of Romaine lettuce

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese.

Heat the grill to medium-high and oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so each half holds together. Spray them lightly all over with the cooking spray.

Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.

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