I had grilled Caesar Salad in a restaurant, and was determined to replicate it myself. Here are the results!

DRESSING

1/2 cup olive oil
3 cloves pressed garlic
1 1/2 tsp Worcestershire Sauce
1/4 tsp dry mustard
juice of half a large lemon
1 coddled egg*
2 tbsp grated parmesan cheese
salt and pepper to taste

*to coddle an egg, place the egg in boiling water for 3 minutes

SALAD

full head of romaine lettuce, then halved
croutons
one chopped tomato

INSTRUCTIONS

Oil grill and barbecue lettuce, cut side down, with lid open, until grill marks form on the underside of the lettuce, about 1 minute.

Transfer to a large plate, drizzle each lettuce boat with 2 tbsp of dressing, sprinkle with parmesan cheese and tomato, serve immediately.

Dressing will keep well refrigerated up to 3 days.

I was looking for a decadent party dessert that could be picked up and devoured in one take. I believe I found it. There’s nothing like the combination of chocolate and peanut butter to satisfy any sweet tooth.

Ingredients:

2 cup (4 sticks) butter or margarine, divided
4 cups confectioner’s sugar
1 (18-ounce) jar reduced-fat creamy peanut butter
1 ½ cups graham cracker crumbs
12 ounces chocolate chips (about 2 ½ cups)

Directions:

1. Line a jelly-roll pan with parchment paper, set aside.

2. In a medium saucepan over low heat, melt 1 cup of butter or margarine. Remove from heat and add the sugar, peanut butter, and graham cracker crumbs. Stir to combine.

3. Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.

4. In a small saucepan, over low heat, melt remaining 1 cup butter or margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Spead the chocolate into a thin later that evenly coats the peanut butter. Refrigerate ½ hour.

5. Cut into diamond shapes. If your jelly-roll pan sides are in the way, slide the whole cake out of the pan and onto a flat surface before cutting.

6. Hold the long side of the cake in front of you and use a warm knife to make horizontal cut lines every 1-inch. Starting at the bottom left corner, make diagonal cutes every 1-1/2 inches to form diamond shapes.

Yield 36-40 diamonds.