Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Grilled Romaine with Caesar Dressing
10-15 minutes to assemble
5 minutes to grill
Total time: 15-20 minutes
5 minutes to grill
Total time: 15-20 minutes
Serves 6
10-15 minutes to assemble
5 minutes to grill
Total time: 15-20 minutes
5 minutes to grill
Total time: 15-20 minutes
Serves 6
Grilling romaine lettuce gives it a smoky flavor that is unexpected and delicious. Fish Sauce, which is made from anchovies, replaces whole anchovies in our deliciously classic Caesar Dressing. It aids in easy preparation and clean up, with no greasy cans to deal with! Additionally, Fish Sauce adds just the right amount of umami flavor for spoon-licking goodness.
Ingredients
- 3 heads Romaine lettuce
- 3 tablespoons olive oil
- 1/2 teaspoon garlic salt
- Fresh cracked pepper
- Caesar Dressing:
- 1 cup good quality mayonnaise
- 1/2 cup grated Parmesan cheese, plus more for passing
- 1/4 cup fresh lemon juice
- 2 teaspoons Fish Sauce
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- 2 large cloves garlic, minced
- Fresh cracked pepper
- Garnish: 6 lemon wedges
Directions
- Preheat grill to medium high.
- Wash and pat dry lettuce. Slice heads of Romaine lengthwise. Brush flat (cut) side of 6 halves with olive oil and sprinkle with garlic salt. Pepper generously. Oil back side of lettuce.
- To make dressing: add mayonnaise, cheese, lemon juice, Fish Sauce, Worcestershire sauce, mustard, garlic, with pepper to taste to a blender. Blend until smooth.
- Oil grill grates. Lay Romaine halves flat side down and grill 2-3 minutes or until lettuce has char lines. Using tongs flip Romaine over and grill 2 more minutes. Transfer lettuce to a platter and drizzle with Caesar Dressing, sprinkle with grated Parmesan and garnish with lemon wedges.
In This Recipe
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