Grilled Dijon Caesar Romaine Wedge | McCormick For Chefs®

Fresh crisp romaine wedges drizzled with Dijon vinaigrette and grilled. Dressed with creamy Caesar that's laced with more Dijon and fresh lemon.

Ingredients

Servings

Serves 4
1/4 cup Frenchs ® Crispy Fried Onions
2 tbsps Parmesan Cheese, shredded
2 each Romaine Heart, halved
4 tsps Frenchs ® Dijon Mustard
1/2 cup Caesar Dressing
2 tsps McCormick Culinary ® Black Pepper, Table Grind
12 each Grape Tomatoes, halved
2 tbsps Parmesan Cheese, shaved

Procedure

Prep

Set over to 350°. On a silpat lined sheet tray place crispy onions in an even layer close together. Cover with shredded parmesan cheese.
Bake until cheese has melted and slightly toasted, about 5 minutes. Cool completely and break into pieces. Hold in an airtight container until service.

Service

Set grill to medium high. For each serving, brush cut side of one half romaine heart with 1 teaspoon dijon mustard. Grill until well marked on both sides but not wilted.
Plate grilled romaine. Drizzle with 2 tablespoons of Caesar dressing and 1/2 teaspoon of black pepper.
Garnish with 6 halves of tomato, several shavings of parmesan cheese, and 1 onion parmesan crisp. Serve warm.

Chef's Tip!

Finish this salad with grilled chicken or flank steak to create a delicious entrée.

Recipe type: Salads Lettuce Wraps and Side Salads

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