Grilled Romaine with Caesar Dressing

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grilled romaine
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An interesting take on a classic, this tasty recipe is the perfect grilling-season side dish – it goes great with all sorts of grilled meats – such as my Lime Marinated Flank Steak – and adds a big splash of savory umami flavor to all your summer picnics, barbeques and potlucks. If you’re pressed for time, you can use a ready-made dressing, such as Primal Kitchen‘s or Chosen Foods’ Caesar Dressing. Either way, it’s Paleo, low carb, Keto, cleanketo, detox, and Whole30 friendly!

grilled romaine
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Grilled Romaine with Caesar Dressing

Course: Side Dish
Keyword: cleanketo, detox, keto, low carb, paleo, whole30
Servings: 4
Calories: 621kcal

Ingredients

  • 2 heads romaine lettuce hearts only
  • 2 Tbsp extra virgin olive oil
  • 2 tsp minced garlic
  • sea salt to taste
  • ground black pepper to taste

For the dressing:

  • 2 large eggs room temperature
  • 1 tsp whole grain mustard
  • ¼ tsp sea salt
  • 4 tsp minced garlic
  • 2 Tbsp lemon juice
  • ¾ cup avocado oil
  • ¼ cup extra virgin olive oil
  • 16 anchovy fillets
  • ground black pepper to taste

Instructions

For the romaine:

  • Preheat oven to 450°F, or the grill to high heat.
  • If using the oven, line a baking sheet with parchment paper.
  • Cut romaine hearts in half lengthwise (if you have purchased whole heads of romaine lettuce, peel off the outer leaves until you are left with the tighter 'heart' at the center. Save the outer leaves for another use!)
  • Drizzle romaine hearts with olive oil and sprinkle with garlic.
  • Season with salt and pepper.
  • Place romaine on the baking sheet (If using grill, place romaine directly on the grates.)
  • Roast until lettuce is browned at edges, about 5 minutes.

For the dressing:

  • In food processor or blender, blend the eggs, mustard, salt, garlic, and lemon juice until well combined.
  • Pouring very slowing, add the olive and avocado oils drop by drop to the egg mixture. It will begin to emulsify into a thick sauce. (If it doesn’t, don’t worry; it will still taste great.)
  • When dressing has thickened, add the anchovy fillets and blend until smooth.
  • Season with pepper, to taste.
  • Top grilled romaine with dressing and serve!

Nutrition

Calories: 621kcal | Carbohydrates: 2g | Protein: 8g | Fat: 65g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 45g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 783mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg