Low Carb Grilled Caesar Wedge Recipe

Name: Low Carb Grilled Caesar Wedge
Prep time: 16M
Cook time: 4 min
Total time: 20 min
Yield: 4
Ingredients: 4 mayonnaise USDA; 3 parmesan cheese, grated USDA; 1 fresh lemon juice Canadian Nutrient File; 6.5 olive oil USDA; 1 fresh garlic FNDDS; 1 dijon mustard Woodstock; 1 worcestershire sauce USDA; 0.25 table salt USDA; 0.5 black pepper, ground USDA; 1 fresh romaine lettuce FNDDS; 3 fresh grape tomatoes, 04063 Inland Premium Packers; 4 cooked bacon FNDDS

4.3g
Net Atkins Count ^TM

Prep Time: 16 Minutes
Style:Italian
Cook Time: 4 Minutes
Phase: Phase 1
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.5g

Protein

21.7g

Fat

1.6g

Fiber

237cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 Tbsp mayonnaise USDA
3 Tbsp parmesan cheese, grated USDA
1 Tbsp fresh lemon juice Canadian Nutrient File
6 1/2 tsp olive oil USDA
1 tsp fresh garlic FNDDS
1 tsp dijon mustard Woodstock
1 tsp worcestershire sauce USDA
0 1/4 tsp table salt USDA
0 1/2 tsp black pepper, ground USDA
1 ea fresh romaine lettuce FNDDS
3 oz fresh grape tomatoes, 04063 Inland Premium Packers
4 slice cooked bacon FNDDS

DIRECTIONS

In a small bowl, whisk together mayonnaise, parmesan, lemon juice, 2 teaspoons olive oil, minced or pressed garlic, mustard, Worcestershire sauce, salt and pepper until well combined. Set dressing aside until needed.
Cut head of lettuce lengthwise into quarters. Wash and allow to dry. Heat a grill over high flame, or a grill pan over medium-high heat. Brush the wedges evenly with the remaining 1 ½ tablespoons olive oil and grill for 3-4 minutes total, flipping once halfway through, until slightly wilted and charred in places.
Place grilled romaine on a platter and drizzle each wedge with 2 tablespoons dressing. Slice tomatoes lengthwise into quarters and evenly distribute over romaine. Top each romaine wedge with one chopped or crumbled slice of cooked bacon and serve. One serving is one wedge of romaine with 2 tablespoons dressing, ¾-ounce grape tomatoes and one slice bacon.

Cooking Tip

The only potential trick to this recipe is slicing the romaine head into 4 wedges so that most leaves stay attached. Start your slice at the base of the head so that each quarter is roughly even in size, while moving aside any large leaves that will have an edge sliced off to keep those leaves whole. Then gently rinse each wedge under running water to get between the leaves and allow to dry on a clean kitchen towel or paper towel before grilling.