Dressing Ingredients

1/2 cup Mayonnaise

2 teaspoon Dijon Mustard

1/2 teaspoon pureed canned chipotles (for a little spicy kick)

1 teaspoon Worcestershire sauce

juice of 1 lemon

1 teaspoon capers

3 anchovy fillets (rinsed)

2 cloves of crushed garlic

2 tablespoon grated parmesan cheese

2 tablespoon olive oil

Salad Ingredients

1 head of romaine hearts

1 cup of rotini pasta (or any pasta you like) cooked and allowed to cool.

shavings of parmesan cheese

1/4 cup of croutons (I used store bought)

2 slices of bacon cooked to crispiness

1/4 cup of cherry tomatoes cut in half each

2 teaspoon olive oil


Place all the ingredients for the dressing in a food processor or blender and pulse together. Cover and set in the refrigerator.

**Note I did not add any salt or black pepper to this. It is because the capers and the cheese adds that extra salt. And the chipotle adds the heat to it.

For the salad, sprinkle the olive oil over the romaine heart ( leave it whole). Place on a medium heat grill. Grill until you see little grill marks. Remove and let this cool.

Add the pasta and tomatoes and the dressing to a large bowl and toss together. (You do not have to use all the dressing if you don’t like your salad with too much dressing)

After the romaine has cooled give it a rough chop and add to a big bowl. Gently, gently toss it together. On top you are going to add your broken up pieces of bacon, croutons and the parmesan shavings.

Enjoy! I hope you like the smokiness of the grilled lettuce.



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