Ingredients
1/4 c. low-fat mayonnaise
1/4 c. red wine vinegar
4 clove garlic
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. vegetable oil
2 tbsp. vegetable oil
Salt and freshly ground pepper
10 hearts of romaine
10 slice crusty peasant bread
3 oz. Parmigiano-Reggiano cheese
Preparation
Step 1Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and Tabasco sauce. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover, and refrigerate.Step 2Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.Step 3Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.Step 4Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.
