| 2 anchovies |
| 2 garlic cloves |
| 1 cup of mayo (low fat or fat free) |
| 1/4 cup half and half (fat free) |
| 1/3 cup grated parmesan cheese |
| 2 tablespoons fresh lemon juice |
| 1 tbls dijon mustard |
| salt and pepper to taste |
| 2 teaspoons worcestershire sauces (optional) |
| 2 heads Romaine lettuce |
| 1 cup croutons |
| 1/2 cup shredded parmsean cheese |
Step 1. In processor or blender, process anchovies and garlic, add rest of ingredients and puree. Set aside.
Step 2. Trim the end of the romaine heads, but leave it intact for grilling. Cut in half and place on a baking tray.
Step 3. Heat grill over a hot fire, place romaine cut side facing grill. Grill for 2 minutes and turn over, grill on other side for 2 minutes and remove from grill.
Step 4. Place grilled half on a plate and drizzle with dressing and garnish with Parmesan cheese. Top with croutons and serve.
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The dressing recipe reflects a low fat, low carb version. For a plant based version, substitute vegan mayo for regular, plant milk for 1/2 and 1/2, leave out the anchovy and cheese or use a vegan non-dairy cheese and use a vegan worcestershire.
