Skip to main content

Grilled Caesar Salad Tartines

Unlike most lettuces, firm hearts of romaine stand up beautifully to the heat of the grill as they develop smoky flavor. This is a knife-and-fork sandwich.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 ½ Tbs. nonfat plain Greek yogurt
Ingredient Line: 
2 Tbs. fresh lemon juice, divided
Ingredient Line: 
1 Tbs. low-fat mayonnaise
Ingredient Line: 
3 tsp. Dijon mustard, divided
Ingredient Line: 
1 tsp. vegetarian Worcestershire sauce
Ingredient Line: 
3 Tbs. grated Parmesan cheese, plus 1 oz. for shaving into curls
Ingredient Line: 
1 ½ Tbs. olive oil
Ingredient Line: 
2 romaine hearts, each halved
Ingredient Line: 
4 large slices crusty Italian bread (½-inch thick)
Ingredient Line: 
1 clove garlic, halved

Instructions: 

1. Brush grill grates with oil, and preheat grill to medium.

2. Whisk together yogurt, 1 Tbs. lemon juice, mayonnaise, 1 tsp. mustard, and Worcestershire sauce in bowl. Stir in 3 Tbs. Parmesan; season with pepper.

3. Whisk together olive oil, remaining 1 Tbs. lemon juice, and remaining 2 tsp. mustard in separate bowl. Brush oil mixture over romaine halves. Grill 6 minutes, turning once, or until brown around edges. Transfer to platter.

4. Grill bread 1 minute on each side. Rub garlic halves over toast slices. Spread yogurt mixture on toast slices, and top with grilled romaine halves. Shave Parmesan curls over top.

Nutrition Information: 

Calories: 
208
Protein: 
9 g
Total Fat: 
10 g
Saturated Fat: 
3 g
Carbohydrates: 
21 g
Cholesterol: 
10 mg
Sodium: 
487 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

Enjoy