CAESAR-STYLE GRILLED ICEBERG WEDGES

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 25 MINUTES

Caesar Dressing

1 cup mayonnaise

1/4 cup finely grated Parmesan cheese grated zest and juice of 1/2 lemon

2 tbsp capers, rinsed and chopped

2 tbsp chopped fresh flat-leaf parsley

1 tbsp Dijon mustard

1 tsp red wine vinegar

2 anchovy fillets, rinsed

and chopped

1 clove garlic, finely chopped Lettuce Wedges

1 small head iceberg lettuce,

cut in 4 wedges

1 tbsp vegetable oil salt and pepper

1 cup plain or garlic croutons

2 tbsp grated Parmesan cheese (optional)

2 tbsp capers, rinsed and drained (optional)

Caesar Dressing In bowl, whisk together mayonnaise, Parmesan, lemon zest and juice, capers, parsley, mustard, red wine vinegar, anchovies and garlic. Cover and refrigerate until ready to serve. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)

Lettuce Wedges Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush lettuce with oil; season with salt and pepper. Place wedges on grill and cook, turning halfway through grilling time, until marked, 2 to 3 minutes.

Place grilled iceberg wedges on serving dish and drizzle with Caesar Dressing. Sprinkle with croutons and grated Parmesan and capers, if desired. Serve with remaining dressing.

PER SERVING about 500 cal, 5 g pro, 48 g total fat (8 g sat. fat), 12 g carb (2 g dietary fibre, 3 g sugar), 30 mg chol, 950 mg sodium, 1.1 mg iron.