My sister made this last night as a first course to a Fresh Fettucini with Mushrooms and Moscapone.

Wow, this was good. Makes a lot of dressing; easily halved.

Grilled Romaine Salad with Spicy Caesar Dressing

Recipe courtesy Bobby Flay

Recipe Summary

Difficulty: Easy

User Rating: 5 Stars

1 tablespoon prepared mayonnaise

1 teaspoon Dijon mustard

1 teaspoon freshly ground pepper

1 teaspoon pureed canned chipotles

1 teaspoon Worcestershire sauce

Few drops of hot pepper sauce

1 tablespoon fresh lime juice

1 teaspoon capers

5 anchovy fillets

8 cloves garlic

1 cup olive oil

2 tablespoon red wine vinegar

Salt and freshly ground pepper

24 romaine leaves

3 tablespoons olive oil

Salt and freshly ground pepper

2 - ounce piece of parmesan cheese, shaved

Grilled croutons

Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

Episode#: HG1A09

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