Grilled Romaine with Spicy Caesar Dressing

Who doesn’t love Caesar salad?!  Perfect side to steak, chops, chicken or ribs.

  • 24 romaine leaves
  • Salt and freshly ground pepper
  • ½ cup parmesan cheese, shredded
  • CO-OP GOLD croutons


  • 2 tbsp prepared mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tbsp fresh lime juice
  • 4 anchovy fillets
  • 4 cloves garlic
  • 1/2  cup Three Farmers camelina oil
  • 2 tbsp red wine vinegar
  • Salt and freshly ground pepper


Put all dressing ingredients, except the camelina oil and vinegar, in a food processor/blender and process until blended.  Continue to blend and slowly add the oil and then add in the vinegar.  If too thick, add a little water.

Brush the leaves of romaine on both sides with camelina oil and season lightly with salt and pepper. Grill on each side for 30 seconds.

To serve: chop the cooked leaves and toss in a bowl with dressing, croutons and cheese OR serve 6 leaves to a plate, drizzle with dressing and garnish with cheese and croutons.

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