grilled romaine caesar salad
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
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.
Cut the Romaine in half lengthwise leaving the ends intact so it doesn't come apart. Wash and allow to dry.
When ready to cook, set the Z Grill to high and preheat, lid closed for 15 minutes.
Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.
Top with dressing, parmesan, and croutons. Enjoy!