Grilled Caesar Salad

• 1 cup olive oil
• 1/4 cup water
• 2 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon worchestershire sauce
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 1 large egg yolk
• 2 cloves garlic peeled
• 1/4 cup Parmesan cheese freshly grated
• 1 romaine lettuce heart of, rinsed and cut in half lengthwise
• pepper
• olive oil optional
• Parmesan cheese freshly grated

1. Caesar DressingnnAdd ingredients to Blendtec jar in order listed and secure lid. Select "Dressing" and serve. The dressing tastes best when you refrigerate it overnight in a sealed container - the ingredients are allowed to marry together.
2. If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.
3. Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you're done. Serve immediately with caesar dressing and parmesan cheese on top.
4. *Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people. For an entire meal, it serves 1 to 2 people and try grilling some chicken (or use leftovers from my chicken slow cooker recipe) to serve with it too!
5. *If you're worried about the raw egg, be sure to use pasteurized eggs.

olive oil, water, white wine vinegar, kosher salt, worchestershire sauce, mustard, ground black pepper, egg yolk, garlic, parmesan cheese, romaine lettuce heart, pepper, olive oil, parmesan cheese

Taken from www.yummly.com/recipe/Grilled-Caesar-Salad-1284235 (may not work)