Grilled Romaine Caeser Salad with Dairy-free/mayo free Caeser dressing.
This is a delicious dish, simple and a crowd pleaser! Serve with bbq chicken, steak, burgers or whatever you fancy!
Cut romaine lettuce heads in quarters lengthwise leaving the cores intact. This will yield 4 sections. If the lettuce head is small, keep it in halves.
Prep:
Brush olive oil on the cut sides of the lettuce. Lightly season with salt.
Preheat grill over medium-high heat (350 to 400F). Carefully grease the cooking grates with tongs using a paper towel dipped in oil.
Once the grates are hot, place the Romaine lettuce cut side down on the grill.
Press the lettuce down so it creates direct contact with hot grates. Cook until lightly charred, 1 to 2 minutes.
Flip to the other cut side and grill 1 to 2 additional minutes.
Transfer grilled lettuce to serving plates.
Dressing:
2–3 whole garlic cloves
1 teaspoon organic, gluten free Worcestershire
1/4 cup fresh lemon juice
3/4 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup hemp seeds, such as organic Manitoba Harvests
Unrefined sea salt, to taste
Freshly ground black pepper, to taste
Optional: 1/2 teaspoon anchovy paste, Amare brand is best (leave this out if you want it to be 100% vegan)
Instructions
Place all ingredients in a premium high-speed blender and process until smooth and creamy.
Note: Dressing will keep in refrigerator for 3 to 4 days if stored in a covered container.