Grilled Caesar by Victoria Belibassakis (Recipe)
- Culina Domus Creamy Garlic
- Sea salt
- Black pepper
- Extra-virgin olive oil
- Parmesan cheese
- 1 large head of romaine
- croutons (optional)
- bacon bits (optional)
Remove unwanted exterior pieces from the head of the romaine lettuce. Wash, thoroughly dry, and slice into four lengthwise pieces while keeping the base.
Brush with olive oil and lightly season with sea salt and pepper.
Heat the grill to medium and grease the grates.
Place the lettuce cut side down, and cook until light grill marks appear (around 1 to 2 minutes). Repeat on the other cut side.
Serve with a drizzle of Culina Domus Creamy Garlic Dressing, bacon bits, and parmesan cheese, and top with croutons.
- Victoria B.