Grilled Caesar Salad with Black Pepper Parmesan Croutons

Grilled Caesar Salad

Grilled Caesar Salad


2 cloves garlic
1 tablespoons fresh lemon juice
2 tablespoons Beaufor Red Wine Vinegar
1 teaspoon Lea & Perrins Worcestershire Sauce
1 tablespoon Maille Dijon Originale mustard
1 teaspoon cracked black pepper
½ teaspoon salt
¾ cup plus 3 tablespoons olive oil
½ cup freshly grated Parmesan, plus additional shaved Parmesan for serving
3 heads romaine hearts, sliced in half lengthwise


1. Preheat grill or grill pan to medium heat.

2. In a blender, combine the garlic, lemon juice, Dijon mustard, Worcestershire, salt and black pepper. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and adjust seasoning as needed.

3. Gently brush the hearts of romaine in remaining olive oil and season with salt and pepper.

4. Grill lettuce for 2 minutes, until grill marks appear and the romaine becomes wilted.

5. Remove the lettuce to a platter and drizzle with the dressing.

6. Garnish with additional shaved Parmesan and black pepper croutons; serve warm.