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Grilled Caesar Salad
Grilled Caesar Salad
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This restaurant-style favorite is a cinch to make at home. A quick char leaves the lettuce crisp and gives it a hint of smoky flavor.
1 bag (12 to 16 ounces) romaine hearts
Dierbergs extra virgin olive oil
3 lemons, halved
1/2 teaspoon coarse salt
Freshly ground black pepper
1 cup Caesar-style croutons
1/2 cup shaved parmesan cheese
Rinse lettuce and pat dry. Slice each in half lengthwise, leaving root end intact. Generously brush cut surfaces with olive oil. Place cut-sides down on oiled grid over medium-high heat; grill turning once until leaves are lightly charred, about 2 to 3 minutes. Brush cut-sides of lemons with olive oil. Place lemons cut-sides down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes.

Place romaine wedges on 6 individual serving plates. Squeeze grilled lemon halves over tops; season with salt and pepper. Sprinkle croutons and cheese over tops. Serve immediately.

Makes 6 servings
Nutritional Information
Servings: Per serving
Calories: 120
Cholesterol: 7 mg
Fat: 7 g
Sodium: 341 mg
Carbohydrates: 8 g
Fiber: 1 g
Protein: 5 g

Author: RB2014

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