Seared Romaine Spears with Caesar Dressing

Food & Wine
Seared Romaine Spears with Caesar Dressing Recipe
Photo: © Matthew Hranek
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories. For the dressing, Kerry Simon ingeniously swaps in low-fat mayonnaise for egg yolks.


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1/4 cup low-fat mayonnaise
1/4 cup red wine vinegar
4 garlic
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
1/2 cup plus 2 tablespoons vegetable oil
Salt and freshly ground pepper
10 hearts of romaine, halved lengthwise
10 crusty peasant bread
3 ounces Parmigiano-Reggiano cheese, shaved


Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce and Tabasco. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover and refrigerate.

Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.

Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.

Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.

Created date

September 2009