Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 9 2018
Grilled Romaine Caesar Wedge
3/4 c. mayonnaise
1 clove garlic, minced
1 tsp. honey mustard
1 tsp. Worcestershire sauce
Juice of 1/2 lemon
kosher salt
Freshly ground black pepper
1 large head romaine lettuce, quartered
2 tbsp. extra-virgin olive oil
4 slices bacon, cooked and chopped
3/4 c. grape tomatoes, halved
Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper. Set aside.
Heat a grill pan over medium-high heat. Brush romaine wedges with olive oil and grill until charred and slightly wilted, 2 to 3 minutes per side.
Transfer romaine to a plate and drizzle with dressing. Top with bacon and tomatoes and serve.