Recipes of the Month

Grilled Romaine Caesar


  • 2 Romaine hearts, sliced in half lengthwise
  • 2 oz Parmesan cheese, shaved
  • 1 Red onion, thinly sliced
  • 3/4 cup White vinegar
  • 3 tbsp Sugar
  • 1 tsp Red pepper flakes
  • 5 All spice berries
  • 1 Bay leaf
  • 3 Whole cloves
  • 2 Slices dark bread, such as rye or pumpernickel
  • 2 tbsp Olive oil, for brushing

Spicy Caesar Dressing

  • 3/4 cup Extra light olive oil (or other neutral oil)
  • 1 tbsp Anchovy paste
  • Freshly ground black pepper, to taste
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Juice form 1 lemon, to taste


Pickled Red Onions
Place thinly sliced red onion, white vinegar, sugar, red pepper flakes, all spice berries, bay leaf and cloves in a small sauce pan over medium high heat. Bring to a boil. Continue to boil for 1 minute. Remove pan from heat. Let onion mixture cool completely in pan. Once cooled place in an airtight container and place in refrigerator for at least 30 minutes. Will keep for up to 2 weeks.

Rye Bread Crumbs
Brush both sides of bread with olive oil. Place oiled bread on a baking sheet and broil both sides for 1 minute. Break bread into large chunks and transfer to a small food processor. Pulse until large crumbs form. Place soft crumbs in a small, dry skillet over medium-low heat. Toast crumbs until dry and crispy. Remove from heat and set aside.

Spicy Caesar Dressing
Place all ingredients into a small food processor or blender. Blend until emulsified.

Grilled Romaine Salad
Turn your grill on to medium-low heat. Brush cut side of romaine heart with olive oil and place face down on hot grill. Let them stand for 2-4 minutes without moving them to ensure nice grill marks. Using tongs flip romaine over and grill for 2 minutes longer. Remove from grill onto serving platter or individual plates. Top each slice of romaine with a few pickled onions, a good amount of dressing and bread crumbs.

Share with your friends and family.