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Grilled Romaine with Caesar Vinaigrette Recipe

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This recipe for Grilled Romaine with Caesar Vinaigrette, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Snell


2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1⁄2 teaspoon Dijon mustard
1⁄8 teaspoon Worcestershire sauce
1⁄4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese.

Preheat the grill over medium-high heat, oil grill surface.

Cut romaine hearts in half length-wise and leave end intact so each half holds together. Spray Romaine lightly all over with oil spray.

Grill until grill marks form and the lettuce wilts slightly, about 6 minutes. Turn once or twice.

Drizzle with vinaigrette.




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