
Grilled Caesar Salad
Appetizers, Dinner, Lunch, Outdoor
November 4, 2016
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 Servings

Directions
1Preheat GrillGrates to medium-high.
2Rinse 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. Cut the base of the romaine off and discard. Place each wedge on a salad plate and drizzle with Caesar dressing. With a vegetable peeler, shave the Parmesan over each salad, garnish with croutons and serve while still warm.