Grilled Avocado and Romaine Caesar
Tender grilled avocado, romaine lettuce, and grilled onion go together just right. It’s a fun riff on a caesar salad that brings a smokey grilled flavor to simple ingredients.
Plus, the caesar dressing can be used with other dishes like chicken caesar wraps or even grilled vegetables.
- 1 avocado, halved and peeled
- 2 heads romaine lettuce
- 4 green onions
- Oil, to grill
- BelGioioso Shaved Parmesan Cheese
- ⅓ cup Colavita Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 2 tbsp Woodstock Organic Mayonnaise
- ½ tbsp Annie’s Naturals Organic Dijon Mustard
- 1 tsp Portlandia Foods Organic Worcestershire Sauce
- 1 large cloves garlic, grated
- ½ tsp ground black pepper
- Generous pinch salt
Preheat the GrillHeat the grill over medium high heat.
Make the DressingAdd all ingredients for the caesar dressing to a jar or small bowl. Whisk or shake with the lid on until emulsified and smooth.
Grill the VegetablesOnce the grill is hot, oil the green onions and avocado halves. Grill the green onions and the avocados, cut side down, until browned and tender, about 3-5 minutes. Cut the romaine heads in half lengthwise, keeping the end core intact, and oil the cut side. Place cut side down on the grill and grill briefly until browned, about 2 minutes.
Plate the SaladPlace each romaine head half on a serving plate. Cut each avocado half in half again so you have 4 wedges, then place on each of the 4 serving plates. Place a green onion on each plate, roughly chopping first if desired. Add some shaved parmesan to each plate.
Add Dressing & ServeDrizzle the caesar dressing on top each plate. Serve with a fork and knife and enjoy immediately!