Grilled Caesar Salad
Recipe tags: garlic base, easy difficulty, main, vegetarian, grilling
|2 large eggs||yolks|
|1 Tbsp||Dijon mustard|
|½ Tbsp||Better Than Bouillon® Roasted Garlic Base|
|1 tsp||The Original “Louisiana” Brand Hot Sauce™|
|¼ cup||freshly squeezed lemon juice|
|1 cup||olive oil|
|½ tsp||cracked black pepper|
|½ cup||grated Parmesan cheese, divided|
|2 heads||romaine lettuce, divided|
|¼ cup||vegetable oil, divided|
Preheat the grill to 400°F.
Add the egg yolks, Dijon mustard, Roasted Garlic Base, and garlic cloves to the bowl of a food processor fitted with the steel blade. Pulse for 10-15 seconds. Using a rubber spatula scrape the sides of the bowl.
Add the lemon juice, Hot Sauce, and black pepper to the bowl. Pulse for 5-6 seconds. Through the hole in the lid and with the processor running, slowly drizzle in the olive oil. Add 1/4 cup of the Parmesan cheese and pulse 1-2 times to combine.
Brush each half of romaine with 1 tablespoon of vegetable oil.
Place each romaine half cut-side down directly onto the grill. Grill for 15-20 seconds and turn the romaine and grill for 5-10 seconds more.
Top with the remaining cheese and serve with the Caesar dressing.