Make Your (Grill) Mark with our Summer Caesar

Keep that grill on, folks — or the grill pan for you city dwellers! This recipe combines the creamy, classic, Caesar dressing you know and love with the fire roasted flavors of summer. Bringing a little charm to an often overlooked standby salad, this recipe makes grill marks impressive enough for entertaining, but is easy enough for any weeknight dinner.
Ingredients:
3 Heads of Romaine Lettuce
Olive Oil, Salt & Pepper to taste
For the dressing:
1 Lemon
1 tsp Sir Kensington’s Dijon Mustard
1 tsp Worcestershire sauce
1 cup Sir Kensington’s Classic Mayonnaise
2 garlic cloves, minced
1 tsp anchovy paste
½ c freshly grated parmesan
Instructions:
1. Preheat your grill with high heat.
2. Cut your romaine in half length-wise, drizzle with the olive oil and add salt and pepper.
3. While the grill is preheating, prepare your dressing. Add juice from half of the lemon, dijon, Worcestershire sauce, garlic and anchovy paste all together in a small bowl, stir to combine.
4. Mix in mayonnaise and parmesan cheese.
5. Set aside dressing and place your romaine on the hot grill. Cook on each side for about 1–2 minutes, or until black char marks appear.
6. Squeeze the remaining lemon onto the grilled romaine, dress with Caesar, and enjoy!
Protip: Extra parm? Sprinkle on as a garnish!
