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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grilled Romaine Hearts with Caesar Viniagrette Recipe

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This recipe for Grilled Romaine Hearts with Caesar Viniagrette is from The Sharon's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra-virgin olive oil
1 T. fresh lemon juice
1 small garlic clove(minced)
½ tsp. Dijon Mustard
⅛ tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
2 T. freshly grated parmesan cheese

Olive oil spray
2 Hearts of Romaine lettuce
Directions:
Directions:
In a small bowl, whisk together the EVO, lemon juice, garlic, mustard, Worcestershire sauce and black pepper. Stir in Parmesan cheese. Set aside.

Preheat the grill to medium-high heat. Oil the grill's surface.
Remove any wilted outer leaves from the romaine hearts then cut the hearts in half length-wise leaving the end intact, so each half holds together.
Spray them lightly all over with EVO.

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

Serve drizzled with vinaigrette.
Number Of Servings:
Number Of Servings:
4

 

 

 

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