2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette (see below)
Sea salt and ground black pepper to taste.
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. We have also just used the juice of fresh lemons which is really good.(Optional for your guests or other allergen dieters – With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad) and serve.
Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest ( you may want to leave this out if you are watching your oxalate levels)
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste (make sure this is allergen free & TOTALLY OPTIONAL!)
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.