Recipe: Romaine Lettuce Hearts with Caesar Dressing

Zoomer | June 28th, 2016

Chef Michel P. Clive of the Weber Grill Academy in Toronto offers a recipe for a barbecue side staple.

Romaine Lettuce Hearts with Caesar Dressing

SERVES: 4
PREP TIME: 15 minutes
GRILLING TIME: 2 to 3 minutes

1 French roll, about 6 inches long, cut lengthwise into quarters

1 garlic clove, cut in half

3 hearts of romaine, about 1 pound total, each cut lengthwise into quarters

2 tbsp extra-virgin olive oil

2 tbsp freshly grated Parmigiano-Reggiano® cheese

Caesar Dressing

1 anchovy fillet packed in olive oil, drained, or ½ teaspoon anchovy paste

2 tbsp extra-virgin olive oil

1½ tbsp mayonnaise

1½ tsp fresh lemon juice

1 tsp Dijon mustard

½ tsp Worcestershire sauce

½ small garlic clove, minced or pushed through a press

¼ tsp freshly ground black pepper

Prepare the grill for direct cooking over medium heat (350 F to 450 F).

Caesar Dressing: Mash the anchovy fillet into a paste. Put all of the dressing ingredients into a bowl and whisk to combine.

Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2 minutes, turning three times. Remove from the grill and rub the cut sides of the bread with the cut side of the garlic clove. Set aside.

Brush the romaine all over with the oil and grill over direct medium heat, with the lid open, until slightly wilted, about 1 minute (you may not need to turn). Remove from the grill. Top the romaine with the dressing and the cheese, and serve with the toasted bread quarters.