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