Once you start grilling your salad, you might not ever want it any other way. Romaine lettuce holds up really well on the grill, and this Caesar dressing comes to life over the warm salad.
3 romaine hearts
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
⅛ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
1 cup cherry tomatoes, cut into halves
⅓ cup freshly grated Parmesan cheese
Cut the romaine hearts into halves lengthwise. Whisk together the lemon juice, garlic, Worcestershire sauce, mustard, salt, and pepper in a small bowl. Drizzle in the oil while whisking until the dressing is emulsified.
Heat the grill to high heat. Brush the romaine halves lightly with the dressing, and place them on the grill, cut side down. Cook until the romaine is nicely charred on all sides, rotating the pieces every 2 minutes. Remove them from the grill, and top with the tomatoes and Parmesan. Pour the remaining dressing over the grilled romaine, and serve the salads immediately.
MAKES 6 SERVINGS.