Recipe Details

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

Prep

  1. Set over to 350°. On a silpat lined sheet tray place crispy onions in an even layer close together. Cover with shredded parmesan cheese.
  2. 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

  1. 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.
  2. Plate grilled romaine. Drizzle with 2 tablespoons of Caesar dressing and 1/2 teaspoon of black pepper.
  3. 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.