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Seared Romaine Spears with Caesar Dressing

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rating karenf
Great idea but I thought the dressing was too tart - too much wine vinegar.

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Seared Romaine Spears with Caesar Dressing

  • healthy HEALTHY
  • Vegetarian VEGETARIAN
TOTAL TIME: 30 MIN
SERVES: 10
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories. For the dressing, Kerry Simon ingeniously swaps in low-fat mayonnaise for egg yolks.
ingredients
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup red wine vinegar
  • 4 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco
  • 1/2 cup plus 2 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 10 hearts of romaine, halved lengthwise
  • 10 slices crusty peasant bread
  • 3 ounces Parmigiano-Reggiano cheese, shaved
directions
  1. Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce and Tabasco. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover and refrigerate.
  2. Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
  3. Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.
  4. Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.
Recipe by Kerry Simon
From Healthy Grilling in the Hollywood Hills
This recipe originally appeared in June, 2008.