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Ingredients

• 1/4 cup white wine vinegar ;
• 1/2 tsp. anchovy paste ; ;
• 1/2 tsp. whole-grain mustard ;
• 1 Tbs. fresh lemon juice ;
• 1 Tbs. fresh oregano ;
• 1/4 tsp. roasted garlic paste ;
• 1/2 cup canola oil ; ;
• 1/2 cup extra-virgin olive oil ;
• 1 tsp. honey ;
• Kosher salt and freshly ground pepper, to taste ;
• ; ;
• 2 heads romaine lettuce, outer leaves removed ;
• Olive oil for drizzling ;
• 1 cup cherry tomatoes, halved ;
• 1 avocado, pitted, peeled and sliced ;
• 1/4 lb. Asiago cheese ;

Description

Romaine Lettuce Is Both Sturdy Enough And Flavorful Enough To Stand Up To The Heat And The Char Of A Grill. Add Some Avocado And A Caesar-inspired Vinaigrette, And You’ve Got A Grilled Salad That Belongs Alongside A Thick, Juicy Grilled Steak. 

Williams-Sonoma