->Grilled Caesar <-

3 to 5 servings

2 garlic cloves

3 tablespoons fresh lemon juice

1 tablespoons Dijon mustard

3/4 cup, plus

3 tablespoons olive oil

1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving

3 heads romaine hearts, sliced lengthwise in

Salt and freshly ground black pepper

Preheat grill to medium heat.

In a blender, combine the garlic, lemon juice and Dijon mustard.

Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.

Gently toss the hearts of romaine in remaining olive oil and season

with salt and pepper. Grill for 2 minutes, until grill marks appear

and the romaine becomes wilted.

Remove the lettuce to a cutting board and cut into 2-inch wide

strips. Place in a bowl and drizzle with the dressing. Toss to coat

and serve warm. Garnish with the shaved Parmesan.