Grilled Caesar Salad

15 Min.
2 Min.
4
Ingredients
2
large egg yolks
2 large egg yolks
1
tablespoon Dijon mustard
1 tablespoon Dijon mustard
½
tablespoon Better Than Bouillon® Roasted Garlic Base
½ tablespoon Better Than Bouillon® Roasted Garlic Base
2
garlic cloves
2 garlic cloves
1
teaspoon The Original “Louisiana” Brand Hot Sauce™
1 teaspoon The Original “Louisiana” Brand Hot Sauce™
¼
cup freshly squeezed lemon juice
¼ cup freshly squeezed lemon juice
1
cup olive oil
1 cup olive oil
½
teaspoon cracked black pepper
½ teaspoon cracked black pepper
½
cup grated Parmesan cheese, divided
½ cup grated Parmesan cheese, divided
2
heads romaine lettuce, cut in half lengthwise
2 heads romaine lettuce, cut in half lengthwise
¼
cup vegetable oil, divided
¼ cup vegetable oil, divided
Directions
  1. Preheat the grill to 400°F.
  2. 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.
  3. Add the lemon juice, 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 ? cup of the Parmesan cheese and pulse 1-2 times to combine.
  4. Brush each half of romaine with 1 tablespoon of vegetable oil.
  5. 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.
  6. Serve the grilled romaine with the Caesar dressing.

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