Grilled Romaine Caesar

Ingredients

• 2 heads Romaine lettuce, halved lengthwise, root left on
• 5 tbsp Extra-virgin olive oil
• 2 cloves Garlic, grated
• 2 tsp Dijon mustard
• 2 tbsp Capers, rinsed and minced
• 1 Lemon
• ½ cup Parmesan cheese, grated, plus shavings
• 3 tbsp Plain nonfat Greek yogurt
• ½ tsp Black pepper
• 3 slices Sourdough bread, torn into croutons

Method

1. Whisk 3 tablespoons of the oil with the garlic, mustard, minced capers, lemon juice, yogurt, grated parmesan and pepper. The capers do what anchovy does — briny, savory, sharp — and this dressing needs no salt beyond them.
2. Toss the torn bread with 1 tablespoon oil and grill or toast until crisp at the edges and chewy in the middle.
3. Brush the cut faces of the romaine with the last tablespoon of oil.
4. Grill cut side down over high heat for 90 seconds. No longer — you are marking it, not cooking it. The center should still be cold.
5. Lay the halves cut side up, spoon the dressing into the leaves, add croutons and shave more parmesan over. Serve immediately with a knife and fork.

Notes

✨ The restaurant touch

Leave the root end on. It holds the half together on the grate and comes off in one cut at the table.

🧒 For the kids

Warm lettuce is a hard sell. Keep a few raw leaves aside with dressing for dipping and croutons on the side.

🥡 Leftovers

Eat it hot. The dressing keeps 5 days and is excellent on anything.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.