- 2 romaine hearts cut in two
- 8 croutons with garlic
- parmesan shavings
- 30 ml of capers
- 15 ml of canola oil
- 4 anchovy fillets
- 125 ml of Caesar Dressing
- Brush Roman leaves with oil. Quickly grill on the BBQ using indirect fire.
- Place half a heart on a plate and sprinkle with Parmesan.
- Put the capers and anchovies on lettuce. Serve with 2 croutons with garlic.
- Place the Caesar sauce in the plate or in a small bowl.
- Soak your lettuce in the sauce and enjoy!