A Note Before You Start
I added grilled zucchini to this recipe and I chopped the grilled romaine into bite size pieces. I also had left over grilled asparagus that I cut up and added to the salad. I also added drained capers to the Caesar-like dressing.
Ingredients
1 large or 2 small zucchinis
2 whole heads of romaine lettuce
1/2 cup of freshly grated parmesan cheese plus more for shaving
1 Tbsp of drained capers
1 clove of garlic
1/2 cup of mayonnaise
1/3 cup of extra virgin olive oil divided plus more for brushing the romaine halves
2 Tbsp of fresh lemon juice
4 tsp of dijon mustard divided
2 tsp of fish sauce
1/2 tsp salt
1/2 tsp pepper
Preparation
Step 1: Preheat the grill to medium heat. Cut each head of romaine lettuce in half and lightly brush each cut side (only; not the other side) with olive oil. Set aside until ready to grill.
Step 2: In a medium-sized bowl blend together 2 tsp of dijon mustard with 3 Tbsp of extra virgin olive oil and 1 Tbsp of red wine vinegar for the zucchini marinade.
Step 3: Cut the zucchini into 1/4" slices and add them to the marinade.
Step 4: In a small blender (I use my Ninja bullet) put the garlic clove, mayonnaise, drained capers, 1/4 cup of extra virgin olive oil, lemon juice, 2 tsp of dijon mustard, fish sauce and the parmesan cheese and blend for 15-20 seconds.
Step 5: Grill the zucchinis about 2 minutes per side and remove. Turn the heat down to low (200 degrees) and place the romaine halves cut side down on the grill and check after 2 minutes. Grill temps vary quite a bit, so what you're looking for are grill marks on just the one side (don't flip them.) You want it slightly wilted but still able to hold its shape.
Step 6: Cut the grilled zucchini rounds in half. Cut the core of the romaine out and cut each half lengthwise and then chop into bite size pieces and place in a mixing bowl. Toss with some of the dressing. Place on a serving platter and top with the zucchini, and some freshly shaved parmesan cheese.