Print Options:

Grilled Caesar Wedge

Yields1 ServingPrep Time15 minsCook Time5 minsTotal Time20 mins

 1 clove garlic, peeled and finely chopped
 2 anchovy filets packed in oil, finely chopped
 1 cup mayonnaise
 2 tsp dijon mustard
 2 tbsp lemon juice (from 1 lemon)
 1 tsp Dale's Seasoning
 0.33 cup extra-virgin olive oil
 0.50 cup finely grated parmesan cheese
 0.50 tsp ground black pepper
 3 hearts of romaine lettuce
 2 tbsp olive oil
 2 tbsp Dale's Seasoning
 0.50 cup shaved parmesan cheese
 1 cup croutons
 Additional black pepper, to taste

Whisk together the garlic, anchovy, mayonnaise, mustard, lemon juice and Dale’s original seasoning.


Next, while whisking, slowly pour in the olive oil.


Continue to Whisk in the parmesan cheese and black pepper.


Next, refrigerate until ready to use (can be made up to 3 days ahead).


Meanwhile, heat a charcoal or gas grill to medium heat (about 350-400 degrees).


Then, trim 1/8”inch from the root-end of the romaine heats, leaving the root intact.


Halve the romaine hearts lengthwise, starting at the root and pulling the knife through to the leaves.


Put the romaine hearts (cut side up) on a sheet tray, evenly brush with Dale’s Original Seasoning, then olive oil.


Place cut side down on the grill for 3 minutes, then turn and cook for another 2 minutes until tender but not falling apart.


Place on a serving platter; let cool 2 minutes.


Finally, Drizzle with dressing (to taste), and top with parmesan shavings and croutons.


Then, Serve immediately.

Nutrition Facts

Serving Size 6 Servings