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Grilled Caesar Wedge

Yields1 Serving

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 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
1

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

2

While whisking, slowly pour in the olive oil.

3

Whisk in the parmesan cheese and black pepper.

4

Refrigerate until ready to use (can be made up to 3 days ahead).

5

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

6

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

7

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

8

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

9

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

10

Place on a serving platter; let cool 2 minutes.

11

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

12

Serve immediately.

Nutrition Facts

Serving Size 6 Servings