Free Issue! Try Saltscapes Magazine before you buy. Download Now


1 clove garlic
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) Dijon mustard
1 egg yolk*
4 oz (125 g) canola oil
1/4 lemon
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) parmesan cheese
2 anchovy fillets, crushed
1 head of romaine lettuce
1 lemon


Dressing: In a wooden bowl crush the garlic; then add salt, pepper, Dijon mustard and egg yolk. Mix well, then drizzle oil in slowly while whisking until dressing resembles thick mayonnaise. Add juice from ¼ lemon, white wine vinegar, parmesan and anchovies; mix well.

Grilling: Preheat your barbecue to medium. Cut both romaine and lemon in two; place on the barbecue, cut side down. It should only take a few minutes before you begin to see the charring—and caramelizing—happening.

Place the romaine on a plate face up, drizzle with dressing, and serve with grilled lemon. Serve with your favourite grilled bread. Makes 2 servings.

*Caution: As you may know there is controversy over consuming raw eggs. To be on the safe side, raw eggs should not be consumed by anyone with a compromised or underdeveloped immune system, which may include the elderly or infants. In these cases store-bought Caesar dressing is a good substitute. Personally I am not concerned about using raw eggs in my own home because I can control how fresh the eggs are and how I store them; i.e. in the fridge versus on the counter.

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.