Grilled Romaine Caesar Wedge

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Pump up the volume without a ton of heaviness with this summertime dish.
  • 3 tablespoons mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 2 lemons, halved, plus 1 tablespoon of fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, minced
  • ¾ cup extra-virgin olive oil, plus more for grilling
  • ¼ cup grated Parmesan
  • Kosher salt and ground black pepper
  • 2 hearts romaine lettuce, cut in half lengthwise
  • Three ¾-inch slices of rustic bread, such as levain or baguette
  • 1 tablespoon sugar
  • Preheat FIREDISC® cooker grill to medium-high heat. In a bowl, add mayonnaise, Worcestershire, lemon juice, mustard, vinegar, and garlic. Whisk until combined.
  • Whisk in olive oil. Add Parmesan and continue whisking. Season the dressing with salt and pepper.
  • Drizzle olive oil on romaine hearts. Season with salt and pepper. Place the romaine cut-side down on the ‘disc.
  • Cook until marked, for 2 to 3 minutes. Brush bread slices with olive oil and place on the ‘disc. Cook until marks appear on both sides and bread is crispy, about 5 minutes.
  • Spread the sugar out on a small plate. Dip cut sides of lemons into sugar. Place lemon halves on the ‘disc and cook until charred, for 2 to 3 minutes. Cut bread into bite-sized pieces.
  • Place romaine hearts, croutons, and lemons on a wooden board. Serve with the Caesar dressing.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.