I love grilling everything I can. If you haven’t grilled lettuce before you are missing out. This time I made it on the gas grill, but I have to be honest I like the smoky taste it takes on from a charcoal or wood grill. Either way this dressing has a nice zip which goes with the grilled Romaine Hearts nicely.
Grilled Romaine Hearts with Caesar Vinaigrette
(Adapted from USA Weekend)
2 Tbs. extra-virgin olive oil
1 Tb. fresh lemon juice
1 small clove garlic, minced
½ tsp. Dijon mustard
⅛ tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
2 Tbs. freshly grated Parmesan cheese
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.
Preheat the grill over medium-high heat. 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 oil spray.
Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.
