Grilled Caesar Salad
-
Prep
15 min. -
Cook
2 min. -
Serves
4
| 2 | large egg yolks |
| 1 Tbsp | Dijon mustard |
| ½ Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 cloves | garlic |
| 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.
