Summer Salad Series

Grilled Romaine Caesar Wedge



  • 3/4 c. mayonnaise
  • 1 clove garlic, miced
  • 1 tsp. honey mustard
  • 1 tsp. Worcestershire sauce
  • Juice of 1/2 lemon
  • kosher salt
  • Freshly ground black pepper
  • 1 large head romaine lettuce, quartered
  • 2 tbsp. extra-virgin olive oil
  • 4 slices bacon, cooked and chopped
  • 3/4 c. grape tomatoes, halved


  1. Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire, and lemon juice and season with salt and pepper. Set aside.
  2. Heat a grill pan over medium-high heat. Brush romaine wedges with olive oil. Grill romaine until charred and slightly wilted, 2-3 minutes per side.
  3. Transfer romaine to a plate and drizzle with dressing. Top with bacon and tomatoes.

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