Romaine lettuce is the hero of a Caesar salad, mild tasting with sturdy leaves and a thick rib down the center. Perfect for grilling! Many variations of Caesar salad are still popular on restaurant menus today. The lettuce can be grilled in a grill pan or on your outdoor grill. I grilled the romaine hearts on the stove-top and dressed the leaves with a tangy citrus Caesar dressing. Anchovy paste adds that “umami” flavor to the dressing, but Worcestershire sauce or mustard can be substituted. Add a grilled protein to the salad and top it with freshly grated parmesan cheese for a very enjoyable lunch!
Preheat the grill to medium high or use a grill pan on the stove-top. Drizzle the olive oil over the romaine hearts and use your hands to coat the lettuce completely. Season with salt and pepper. Place the romaine hearts on the grill and cook for 2-3 minutes per side or until lightly charred. If you’re using a grill pan, cover the lettuce with a plate or another pan to press on the lettuce to create grill marks. Place cooked romaine hearts on a plate and drizzle with the citrus dressing, top with freshly grated parmesan cheese.
Place all the salad dressing ingredients in a pint size jar with a lid. Secure the lid, then shake to blend well. Store the dressing in the refrigerator, covered, for up to a week.