I made this for lunch today with some grilled chicken sausages. I was tired of a boring ‘ol salad and I figured if I’m throwing stuff on the grill I might as well char some romaine and whip up a little Caesar dressing.
This dressing is SO easy to make and can be stored in the fridge for days. It’s also much, much better for you than buying store bought Caesar. Here are the main players…
Throw two cloves garlic, 2 TB chopped parsley, 2 TB grated Parmesan, 2 tsp anchovy paste 2 TB olive oil, and 1 cup mayo or Greek yogurt (or half mayo, half Greek yogurt) juice of 1/2 a lemon and salt and pepper into a little food processor and blend everything together.
Taste the dressing to make sure that you don’t need a extra squeeze of lemon or a little more salt or pepper. If the dressing is too thin, add a little more yogurt or mayo. If it’s too thick add a little more lemon juice. This is not an exact science.
Next, wash your romaine lettuce. Cut the top of each head of lettuce so that there aren’t any floppy leaves. DO NOT cut off the base. This will keep them in tact on the grill. Carefully cut each in half lengthwise.
Heat up your grill (mine was at about 400 degrees). Place the romaine halves on the hot grill, cut side down. Allow the lettuce to char for about 1 min on each side.
Remove from the grill. The romaine halves should be just a little crispy.
Drizzle the Caesar dressing over the crispy lettuce and serve with your favorite grilled meat!
- 2 heads romaine lettuce, washed
- 1 cup Greek yogurt or mayo (or half of each)
- Juice of half a lemon (about 2 TB)
- 2 TB parsley, chopped
- 2 cloves garlic, peeled and roughly chopped
- 2 tsp anchovy paste
- 2 TB grated Parmesan
- 2 TB olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp fresh black pepper
- Add all ingredients except for the romaine lettuce into a mini food processor.
- Taste the dressing and adjust the seasonings to taste.
- Heat a grill or grill pan to medium heat (about 400 degrees)
- Cut the tops off the romaine. Leave the base in tact as this will hold the lettuce together on the grill.
- Slice the heads of lettuce in half lengthwise.
- Drizzle a little olive oil and sprinkle some salt and pepper over the lettuce halves.
- Place cut side down on grill for 1 min. Flip and grill for another minute on the other side.
- Remove to a plate.
- Serve immediately with dressing and any other desired toppings.
- If you don't have a food processor, you can whisk all ingredients in a bowl until combined. Just make sure the garlic and parsley are finely chopped.