Grilled Romaine with Caesar Salad Dressing
Tip: This salad quickly becomes a full meal when served with grilled chicken breasts or salmon filets.
For the dressing: Whisk oil with ¼ cup Parmesan, lemon juice, mayonnaise, garlic, Dijon, sugar and Worcestershire in a medium bowl. Set aside.
Heat a medium frying pan over medium-high. Add bacon. Cook until crisp, about 4 to 5 minutes. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
Preheat barbecue to medium. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form, about 2 minutes. Transfer to a large plate, cut-side up. Drizzle each with 1 tbsp dressing. Sprinkle with crumbled bacon and more Parmesan, if desired. Serve immediately. Extra dressing will keep well refrigerated up to 3 days.
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Last updated: January 19th, 2021
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