I’m always looking for new ways to spin an old favorite. Works so much better with a recipe than with a man!
- Romaine spears
- 2 eggs, boiled and chopped
Caesar dressing
- ¼ cup red wine vinegar
- 1 lemon, juiced
- 2 tsp Dijon mustard
- 1-2 cloves garlic
- 1 can anchovies
- 1 Tbl Worcestershire sauce
- ¼ tsp black pepper
- Salt to taste
- ¼ cup grated Parmesan cheese
- 1 cup olive oil
Place all ingredients in a food processor. Mix well. Slowly pour the olive oil while the motor is running. Mix until emulsified. Check seasonings. Depending on which anchovies you use, it may not be necessary to add salt.
Cut just the ends off Romaine spears but still keep the root intact. This way they won’t fall apart on the barbecue. Brush them with oil and place on barbecue. Lightly brown both sides. Place on platter, drizzle with dressing, and scatter with chopped egg and Parmesan.
Author, foodie, political junkie and currrently writing a series for children, giving bible stories a much needed makeover, free from religious dogma. Author of Hot Cuisine, a book written on men and food and co-wrote When Loving Him Hurts and The Affair.
Philippa Sklaar Blog 
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