Grilled Ceasar Salad

To prepare the dressing, place all the ingredients in a jar with

a tight fitting lid and shake vigorously until combined. Place

in the refrigerator. If you prefer a creamy dressing add 2

tablespoons of mayonnaise.

Cut the whole washed heart in half lengthwise. Drizzle Romaine

halves with olive oil and season with salt and pepper.

Preheat barbeque to medium high heat 350-375°F (180-190°C). Oil

grill to prevent sticking.

Place the romaine (cut side down directly) on the grill. Cook

for 1 minute or until nice char marks are achieved. Flip

romaine and watch closely. You want the inside of the lettuce to

be cool but the outside charred and smokey.

Remove romaine from the grill.

Roughly chop the salad, toss with the dressing and garnish with

the bacon, cheese and croutons.