Tired of your plain Jane salad day-after-day..give our take on the Grilled Romaine with Honey Mustard Dressing a try.
4 slices bacon, cooked and chopped
2 large heads romaine lettuce
1 cup grape tomatoes, quartered
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1/4 cup shaved Parmesan
salt and pepper
To make the Honey Mustard Dressing, whisk together the mayonnaise, garlic, honey mustard, Worcestershire and lemon juice in a small bowl. Season with salt and pepper. Set aside.
Heat the grill to medium/high heat. Cut the romaine lettuce in half leaving the base of the stalk intact in order to hold the leaves together. Gently wash the leaves and pat dry. Brush the romaine halves with olive oil. Grill each side 2-3 minutes until charred and slightly wilted. Transfer grilled romaine to serving plate. Top with bacon, tomatoes and shaved Parmesan. Season with salt and pepper and drizzle with dressing and serve.
* If you aren’t a Honey Mustard fan, try with your favourite blue cheese or caesar dressing.