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Grilled Romaine Hearts with Caesar Vinaigrette

I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette

Yield: 4 Servings
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 small clove garlic, minced
  • ½ tsp Dijon mustard
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)
  • salt to taste
  • Olive oil spray
  • 2 hearts of Romaine lettuce
Instructions
  1. In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.
  2. 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.
  3. Grill until grill marks or charring forms and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.
Notes
© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe lightly altered from Ellie Krieger

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