The Great Indoors: Grilled Romaine with Roasted Garlic Caesar Dressing

I was excited when I heard I would get to cook with a man who once called Mickey Mouse “Boss.” Tim Rosendahl’s culinary resume is longer than a shish kabob skewer. Rosendahl is a native of Fargo and a graduate of the Culinary Institute of America. His prestigious career has included stints at Red Lobster as vice president of food and beverages and at Walt Disney World as executive chef instructor and administrator of culinary development. But now he’s back home in Fargo to share his cooking wisdom with all of us. He’s teaching classes at Square One Rental Kitchen and Event Center, a facility in North Fargo which is available to professional caterers and amateur chefs alike for food and party preparations. The day we met Rosendahl snow was still on the ground and the winds were brisk, but we were thinking warmth and a tasty spin on a crisp, refreshing summer salad. Rosendahl showed us how to make a Grilled Romaine Salad with Roasted Garlic Caesar Dressing. I had a hard time picturing that grilled lettuce could taste anything but wilty, but I was wrong. Slightly grilling the beautiful leaves brought out flavors in the romaine that otherwise might be hidden. And his homemade Caesar dressing far exceeded the store-bought dressings I’ve had. It was crisp, flavorful, and delicious. Mickey would be proud.

Grilled Romaine with Roasted Garlic Caesar Dressing
Portions: 6
1 head of Romaine, (cut into 1/6) leave stem attached
4- Egg Yolks
2- T Dijon Mustard
1/4 cup Parmesan Cheese, shredded
3- T Roasted Garlic
1- t Anchovy, chopped fine or paste
12oz. – Olive Oil
1- Lemon Juice and Zest, chopped fine
1T- Worcestershire Sauce
Fresh ground Tri- Color Black Peppercorns, to taste

1. Put egg yolks, Dijon mustard, garlic, parmesan and anchovy’s in blender or food processor. Mix for 15 seconds.
2. Slowly drizzle olive oil into mixture on high speed.
3. While mixing add lemon juice, zest, Worcestershire sauce and black pepper.
4. Season to taste with more roasted garlic, pepper or lemon. Refrigerate immediately.
Keep refrigerated at all times.
5. Drizzle romaine wedges in olive oil and either grill or sear. Very hot.

Serve: Over freshly grilled romaine wedges

Garnishing ideas:
– grilled shrimp, chicken, or scallops
– seared anchovy fillets
– seared thin sliced lemons
– shredded parmesan cheese
– warm croutons
– grilled tomato wedges

For more information on Square One Rental Kitchens and Rosendahl’s classes go to: