|2||large egg yolks|
|1 Tbsp||Dijon mustard|
|½ Tbsp||Better Than Bouillon® Roasted Garlic Base|
|¼ cup||freshly squeezed lemon juice|
|1 tsp||The Original Louisiana Brand Hot Sauce|
|½ tsp||cracked black pepper|
|1 cup||olive oil|
|½ cup||grated Parmesan cheese, divided|
|2 head||romaine lettuce, cut in half lengthwise|
|¼ cup||vegetable oil, divided|
Preheat the grill to 400°F.
Add the egg yolks, Dijon mustard, Roasted Garlic Base, and garlic cloves to the bowl of a food processor fitted with the steel blade. Pulse for 10-15 seconds. Using a rubber spatula, scrape the sides of the bowl.
Add the lemon juice, The Original "Louisiana" Brand Hot Sauce™, and black pepper to the bowl. Pulse for 5-6 seconds. Through the hole in the lid and with the processor running, slowly drizzle in the olive oil. Add ⅓ cup of the Parmesan cheese and pulse 1-2 times to combine.
Brush each half of romaine with 1 tablespoon of vegetable oil.
Place each romaine half cut-side down directly onto the grill. Grill for 15-20 seconds and turn the romaine and grill for 5-10 seconds more.
Serve the grilled romaine with the Caesar dressing.