GRILLED HEARTS OF ROMAINE WITH EGGLESS CAESAR DRESSING

I don't know about you, but I'm ready to take my salad up a notch this holiday weekend! Hope you enjoy this simple to make, yet super impressive for your guests, grilled caesar salad. By substituting milder tasting Brisling sardines for super salty intense anchovies, I was able to sneak in some anti-inflammatory omega-3’s into this eggless Caesar dressing.

GRILLED HEARTS OF ROMAINE WITH EGGLESS CAESAR DRESSING
Two minutes of grilling crispy romaine hearts changes a boring salad into a smoky charred hearty meal! 
 
Makes 4 servings
For the Caesar dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 teaspoon Dijon mustard
½ can (approximately 3.75 ounces) Brisling sardines, drained
1/3 cup olive oil
1/3 cup plus 2 tablespoons shredded or shaved Parmesan or Romano cheese
Salt and freshly ground pepper, to taste
 
For the salad:
2 hearts of romaine lettuce
Olive oil for brushing
 
Combine lemon juice, vinegar, garlic, mustard, and sardines in a blender and puree until smooth. With the blender running on low, add the oil in a slow stream through hole in lid. Add 1/3 cup of the cheese and pulse until mixed in. Season dressing with salt and freshly ground pepper to taste; chill while you prepare the romaine.
 
Preheat an outdoor grill (or indoor grill pan) to medium, brush or wipe the grill grates with oil.
 
Keeping the romaine hearts intact and still held together by their end, rinse them and pat dry with clean paper towels.  Cut each heart of romaine in half lengthwise.
 
Brush the romaine with olive oil and grill for about 2 minutes, turning a few times to lightly char each side. Divide equally on four plates and drizzle with dressing and top with remaining cheese.