Name: Seared Romaine Spears with Caesar Dressing
Yield: 1
Ingredients: 1/4 c. low-fat mayonnaise -; 1/4 c. red wine vinegar -; 4 clove garlic -; 1 tbsp. fresh lemon juice -; 2 tsp. Dijon mustard -; 1/2 tsp. Worcestershire sauce -; 1/4 tsp. Tabasco sauce -; 1/2 c. vegetable oil -; 2 tbsp. vegetable oil -; Salt and freshly ground pepper -; 10 hearts of romaine -; 10 slice crusty peasant bread -; 3 oz. Parmigiano-Reggiano cheese -

Seared Romaine Spears with Caesar Dressing

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Ingredients for - Seared Romaine Spears with Caesar Dressing

1. 1/4 c. low-fat mayonnaise -

2. 1/4 c. red wine vinegar -

3. 4 clove garlic -

4. 1 tbsp. fresh lemon juice -

5. 2 tsp. Dijon mustard -

6. 1/2 tsp. Worcestershire sauce -

7. 1/4 tsp. Tabasco sauce -

8. 1/2 c. vegetable oil -

9. 2 tbsp. vegetable oil -

10. Salt and freshly ground pepper -

11. 10 hearts of romaine -

12. 10 slice crusty peasant bread -

13. 3 oz. Parmigiano-Reggiano cheese -

How to cook deliciously - Seared Romaine Spears with Caesar Dressing

1. Stage

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 sauce. 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.

2. Stage

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.

3. Stage

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

4. Stage

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.