Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
Hearts of Romaine – 2, split into 4 halves
4 Lemons ( 2 for dressing, 2 for grilling)
Caesar Dressing:
2 garlic cloves
Juice from 2 lemons (4 Tbsp.)
1 Tbsp. Dijon Mustard
1 tsp. Worcestershire
½ cup grated Parmesan
½ tsp. fresh ground pepper
¼ tsp. kosher salt
¾ cup olive oil
Procedure:
1. For the Caesar dressing, combine all the ingredients for dressing except oil and parmesan in blender or
food processor. Pulse till mixed and then run while adding oil to emulsify. Stop and add parmesan cheese
and pulse till dressing thickens. Cover and refrigerate until needed.
2. Wash the romaine in cold water. Pat dry. Use olive oil to coat both sides of the hearts of romaine and season with salt and pepper. Cut 2 lemons in half.
3. Place the cut side of the hearts of romaine and lemon halves on a medium grill and grill 2 minutes or until
grill marks appear. Turn over and grill 1 more minute.
4. Transfer to serving dish and drizzle some of the dressing over the lettuce. Garnish with grilled lemon
halves and shaved Parmesan.
Recipe Author: Longhorn Steakhouse
Restaurant: Longhorn Steakhouse
Source: http://www.longhornsteakhouse.com/flash_assets/pdf/Grilled_Caesar_Salad.pdf