Grilled Romaine with Caesar-cado Dressing

Thumb_romaine

(from jpoblete77’s recipe box)

Source: salads fruit vegetables barbecue or grill food processor or blender

Serves 4 people

Ingredients

  • * 1 small avocado, pitted
  • * Juice of 2 lemons
  • * 2 teaspoons anchovy paste
  • * 2 cloves garlic, finely chopped or grated
  • * 1 teaspoon Worcestershire sauce
  • * Salt and ground black pepper
  • * 1/4 cup extra virgin olive oil (EVOO), divided
  • * 2 large romaine hearts, split in half through the core
  • * Nonstick cooking spray

Directions

  1. Pre-heat grill or grill pan to medium-high.

  2. In the bowl of a food processor, combine the avocado, lemon juice, anchovy paste, garlic, Worcestershire, cheese, salt and lots of pepper. Pulse the machine to chop everything up then leave it on and stream about 1/4 cup EVOO into the mixture until a thick dressing forms. Reserve.

  3. Pat the romaine hearts dry, spray the cut sides and grill, cut side-down, until marked, about 2 minutes. Serve the grilled romaine topped with the Caesar-cado dressing. Serve alongside Tequila-Lime Chicken with Tex-Mex Chimi-Chop.

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