Grilled Romaine Wedges

Ingredients:

Directions:

1. Start by making the dressing. Combine the garlic, parmesan, mayo, olive oil, lemon juice, Dijon, and soy sauce in a dressing shaker or mixing bowl. Shake or whisk to combine. Season with a pinch of salt and pepper. Taste and adjust the seasoning if necessary. Set aside until ready to use. If the dressing is thick, add an additional Tbsp of olive oil to help thin it out.
2. Preheat the grill (or use a grill pan indoors) to medium-high heat. Slice the baguette at a diagonal. Spritz both sides with olive oil spray and season with salt and pepper. Place on the grill grates until charred and you have grill lines, about 1-2 minutes. Flip over and repeat on the other side. Remove to a baking sheet or plate. Once cool enough to touch, either tear into crouton size pieces or use a knife to cut into crouton size pieces.
3. Slice each romaine in half lengthwise. Spritz the lettuce with olive oil spray and season with salt and pepper. Place cut side down and grill until charred, about 1-2 minutes. Remove to a plate.
4. Assemble the salad(s). Drizzle the romaine with the dressing, top with the croutons, and sprinkle with grated parmesan. Serve and enjoy!