Grilled Mini Romaine Heads With Goat Cheese Caesar Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 heads mini romaine
  • 2 tablespoon olive oil
  • coarse kosher salt and pepper
  • ½ small clove garlic, finely minced
  • 2 tablespoon fresh goat cheese, such as catapano chevre
  • 1 tablespoon goat yogurt or sour cream
  • 1 egg
  • juice of 1 lemon
  • ¼ cup grapeseed oil
  • ¼ extra-virgin olive oil
  • 1 cup grated firm aged goat cheese, such as catapano sun dancer or summer cloud
  • 1 cup garlic croutons
Directions
  1. Trim and wash the romaine, then halve lengthwise. Brush with the olive oil and season with salt and pepper. Set aside.
  2. Place the minced garlic on a cutting board and add 1 teaspoon salt. Scrape with the side of a kitchen knife until you make a smooth paste.
  3. For the dressing, in a stainless steel bowl mix the fresh goat cheese, yogurt, egg, ½ of the garlic paste, and the lemon juice. Slowly whisk in the grapeseed and olive oil. Add the grated cheese and adjust the seasoning with pepper and maybe a bit more of the garlic paste.
  4. Heat up a grill to 280 to 300 degrees F, and slowly grill the halved romaine heads to a nice color. Make sure not to burn them.
  5. Arrange on a platter and drizzle generously with the dressing and the garlic croutons. Serve while still slightly warm.