Grilled Caesar Romaine Wedges
1/2 cup Caesar salad dressing
2 heads romaine lettuce, cleaned
2 tbsp olive oil
1 small red onion, peeled and coarsely chopped
2 tbsp cider vinegar
1/3 cup Parmesan cheese
3 tbsp French fried onions (optional)
3 tbsp bacon bits (optional)
Sea salt and pepper
Preheat grill to medium-high heat. Remove loose outer leaves from each head of lettuce. Cut each lettuce head in half lengthwise. Brush cut sides with olive oil and sprinkle with sea salt.
In a small bowl, combine onions and vinegar and set aside.
Grill lettuce cut side down, for about 2 minutes or until just charred. Turn lettuce and grill 2-3 more minutes (watch lettuce carefully as it may char quickly, depending upon temperature of grill).
Drain onions, arrange lettuce on plates. Drizzle with salad dressing and top with onions and Parmesan cheese. Add French fried onions (or croutons) and bacon bits for a little crunch and added flavor.
|Beautiful wedges split in half and brushed with olive oil and sea salt.|
|Stay tuned for another recipe using barbecue chicken tender leftovers.|
|Saucy yummy grilled Caesar wedge. Mike ate two, of course.|