Grilled Romaine Caesar Salad

SEASON: Spring, summer

This is not your run-of-the-mill Caesar salad. Grilling romaine takes things up a notch by softening the ribs and slightly charring the leaves, adding a depth of flavor. The homemade dressing may take more effort than opening a store-bought bottle, but it’s well worth it.

Serves 4 | Prep time: 15 minutes | Cook time: 5 minutes

FOR THE DRESSING

½ cup plain Greek yogurt

½ lemon, juiced

2 teaspoons olive oil

2 teaspoons white wine vinegar

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

½ teaspoon garlic powder

¼ cup grated Parmesan cheese

Salt

Freshly ground black pepper

FOR THE SALAD

1 tablespoon canola oil

2 romaine hearts, cut in half lengthwise

½ cup herb-seasoned croutons

2 tablespoons grated Parmesan cheese

1.	To make the dressing: In a bowl, stir together the yogurt, lemon juice, olive oil, vinegar, Dijon, anchovy paste, garlic powder, and Parmesan cheese. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

2.	To make the salad: Preheat the grill to medium-high heat. Brush the grill grates with the canola oil.

3.	Place the romaine hearts cut-side down on the grill, and cook for about 3 minutes, or until they have developed grill marks.

4.	Flip the romaine hearts grilled-side up. Drizzle with the dressing, and top with croutons and Parmesan cheese.

➢	Prep tip: Keep the romaine core intact when slicing, so the leaves stay together on the grill.

VARIATIONS:

➢	Warm Kale Caesar Salad: Sauté 1 bunch of kale in a sauté pan or skillet with 2 tablespoons of olive oil, until just wilted. Top with croutons, Parmesan, and Caesar dressing.
➢	Grilled Romaine Cobb Salad: Ditch the croutons, Parmesan, and Caesar dressing in favor of chopped tomato, hard-boiled egg, chopped bacon, and blue cheese.

PER SERVING: Calories: 155; Total fat: 10g; Carbohydrates: 11g; Fiber: 4g; Protein: 6g; Calcium: 171mg; Vitamin D: 3mcg; Vitamin B12 : 0mcg; Iron: 2mg; Zinc: 1mg