Tasting Notes

This salad serves two – rich, earthy, a robust dressing, fresh grated, slightly salty Romano-Pecorino cheese, the earthy Romaine lettuce, a bit wilted and with some BBQ char, makes for a superb Caesar salad.

What You Need

1 medium-sized Romaine lettuce.

2 green onions.

2 garlic cloves.

1 lemon.

Salt and pepper.

Pecorino-Romano cheese.

1/2 cup olive oil.

2 tablespoons Worcestershire sauce.

2 tablespoons Dijon mustard.


1 small bowl.

1 pastry brush.


Cut your Romaine lettuce in half.

Dip your pasty brush into the olive oil and then brush the lettuce and the green onions with it.

Salt and pepper and then place on your preheated – 400 degrees Farenheit – BBQ and roast the green onions for two minutes, the lettuce for about eight minutes, making sure to turn it over frequently so that all sides are roasted. Then set aside.

Grate enough cheese so that you have enough for 3/4 of a cup.

Peel your garlic cloves and chop finely.

In your bowl add your olive oil and gradually add the mustard, using a whisk constantly mix the two till you have an emulsified mixture. Then add your Worcestershire sauce, keep whisking, and then the juice from one-half of the lemon. Once done add your garlic, then add your salt and pepper. You should taste the dressing to see if tastes okay to you. Everyone likes their dressing a bit differently so you decrease or increase some of the ingredients till the dressing is good to go for you.

Place lettuce on a plate and one of the green onions on top of the lettuce and then spoon the dressing over the lettuce.

Presto, you are ready to serve.