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Grilled Romaine Salad With Spicy Caesar Dressing


Course : Grilling
Source:
Serves: 4
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Ingredients:


1 tablespoon prepared mayonnaise

1 teaspoon Dijon mustard

1 teaspoon freshly-ground black pepper

1 teaspoon pureed canned chipotles

1 teaspoon Worcestershire sauce

3 dashes hot pepper sauce

1 tablespoon fresh lime juice

1 teaspoon capers

5 fillets anchovy fillets

8 cloves garlic

1 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

24 pieces romaine leaves

3 tablespoons olive oil

1 piece parmesan cheese - -- (abt 2 oz), shaved

1 package grilled croutons
 

Preparation / 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.

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