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Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing

Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing

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  • 8 heads mini romaine
  • 2 Tablespoons olive oil
  • Coarse kosher salt and pepper
  • ½ small clove garlic, finely minced
  • 2 Tablespoons fresh goat cheese, such as Catapano chevre
  • 1 Tablespoon goat yogurt or sour cream
  • 1 egg
  • Juice of 1 lemon
  • ¼ Cup grapeseed oil
  • ¼ extra-virgin olive oil
  • 1 Cup grated firm aged goat cheese, such as Catapano Sun Dancer or Summer Cloud
  • 1 Cup garlic croutons


Trim and wash the romaine, then halve lengthwise. Brush with the olive oil and season with salt and pepper. Set aside.

Place the minced garlic on a cutting board and add 1 teaspoon salt. Scrape with the side of a kitchen knife until you make a smooth paste.

For the dressing, in a stainless steel bowl mix the fresh goat cheese, yogurt, egg, ½ of the garlic paste, and the lemon juice. Slowly whisk in the grapeseed and olive oil. Add the grated cheese and adjust the seasoning with pepper and maybe a bit more of the garlic paste.

Heat up a grill to 280 to 300 degrees F, and slowly grill the halved romaine heads to a nice color. Make sure not to burn them.

Arrange on a platter and drizzle generously with the dressing and the garlic croutons. Serve while still slightly warm.

Nutritional Facts


Calories Per Serving609

Folate equivalent (total)1731µg100%

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