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grilled romaine salad with homemade caesar dressing

Grilled Romaine Salad with Homemade Caesar Dressing

Megan
Grilled romaine lettuce tossed with Roma tomatoes, olives, hard boiled eggs, red onion, croutons and parmesan cheese dressed with a creamy homemade Caesar dressing.
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Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Course Salad
Servings 4 -6 side salads

Ingredients
  

Caesar dressing

  • 2 cloves of garlic
  • 1 teaspoon dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon black pepper
  • 1/4 cup olive oil
  • 1-2 tablespoons water optional

Grilled Romaine

  • 1 head Romaine lettuce
  • 1 tablespoon vegetable oil
  • pinch of coarse salt and black pepper

Grilled Romaine Salad

  • 2 halves of grilled Romaine lettuce coarsely chopped
  • 2 Roma tomatoes sliced and then halved
  • 1 6 oz can black olives drained (about 1 1/2 cups)
  • 2 hard boiled eggs sliced
  • 1/3 cup red onion chopped or sliced
  • 1 cup croutons
  • 1/2 cup Parmesan cheese grated or shaved
  • freshly cracked black pepper to taste

Instructions
 

Homemade Caesar Dressing

  • Place first 7 ingredients into bowl of a large food processor. Process until smooth. Slowly add olive oil and pulse 3-5 times until mixtures becomes smooth and creamy. If you prefer a thinner dressing add 1-2 tablespoons water.
  • Meanwhile, in a medium saucepan place two eggs in pan. Add enough water to about an inch above the eggs. Cook until boiling, remove from heat. Cover with lid and set timer to 12 minutes. Drain and run cold water over eggs and let sit for 3-5 minutes and then refrigerate.

Grilled Romaine

  • Cut Romaine lettuce in half lengthwise, leaving the ends intact so the leaves do not come apart.
  • Wash and let dry. Brush halves with vegetable oil. Sprinkle with pinch of salt, black pepper.
  • Place Romaine lettuce halves cut side down on a preheated wood pellet grill or gas grill set at medium-high heat.
  • Leave Romaine halves on grill just until leaves begin to wilt and you are able to see grill marks.

Grilled Romaine Salad

  • In a large bowl, add chopped Romaine, tomatoes, black olives, 1 hard boiled egg, red onion, and croutons and toss. Top with Parmesan cheese, the other sliced hard boiled egg, and freshly cracked black pepper. Add dressing just prior to serving.

Notes

Nutrition label accounts for salad only without the dressing.