Low Carb Grilled Caesar Wedge
4.3g
Net Carbs
5.5g
Protein
21.7g
Fat
1.6g
Fiber
237
Calories
Cooking tip: The only potential trick to this recipe is slicing the romaine head into 4 wedges so that most leaves stay attached. Start your slice at the base of the head so that each quarter is roughly even in size, while moving aside any large leaves that will have an edge sliced off to keep those leaves whole. Then gently rinse each wedge under running water to get between the leaves and allow to dry on a clean kitchen towel or paper towel before grilling.
Ingredients:
- 1 teaspoon dijon mustard Woodstock
- 1 teaspoon worcestershire sauce USDA
- 1 ea fresh romaine lettuce FNDDS
- 1 tablespoon fresh lemon juice Canadian Nutrient File
- 3 tablespoons parmesan cheese, grated USDA
- 4 tablespoons mayonnaise USDA
- 1 teaspoon fresh garlic FNDDS
- 6 1/2 teaspoons olive oil USDA
- 1/2 teaspoon black pepper, ground USDA
- 1/4 teaspoon table salt USDA
- 4 slices cooked bacon FNDDS
- 3 ounces fresh grape tomatoes, 04063 Inland Premium Packers
Directions:
- In a small bowl, whisk together mayonnaise, parmesan, lemon juice, 2 teaspoons olive oil, minced or pressed garlic, mustard, Worcestershire sauce, salt and pepper until well combined. Set dressing aside until needed.
- Cut head of lettuce lengthwise into quarters. Wash and allow to dry. Heat a grill over high flame, or a grill pan over medium-high heat. Brush the wedges evenly with the remaining 1 ½ tablespoons olive oil and grill for 3-4 minutes total, flipping once halfway through, until slightly wilted and charred in places.
- Place grilled romaine on a platter and drizzle each wedge with 2 tablespoons dressing. Slice tomatoes lengthwise into quarters and evenly distribute over romaine. Top each romaine wedge with one chopped or crumbled slice of cooked bacon and serve. One serving is one wedge of romaine with 2 tablespoons dressing, ¾-ounce grape tomatoes and one slice bacon.
