• 1/4 Cup extra-virgin olive oil

• 2 Clove garlic clove

• 1 Teaspoon Dijon mustard

• 1 Cup mayonnaise

• 1 Teaspoon Worcestershire sauce

• 1/4 Teaspoon salt

• To Taste black pepper

• 2 Head romaine lettuce

• As Needed vegetable oil

• 1/4 Cup Parmesan cheese

• As Needed Croutons

Steps

1

Combine the dressing ingredients, Garlic, Dijon, Mayo, Worcestershire, Salt, and Pepper in a food processor or blender, slowly add the Olive Oil until smooth. Refrigerate.

2

Cut the Romaine in half lengthwise leaving the ends intact so it doesn't come apart. Wash and allow to dry.

3

When ready to cook, set the Z Grill to high and preheat, lid closed for 15 minutes.

4

Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.

5

Top with dressing, parmesan, and croutons. Enjoy!