Monday, June 29, 2009

Grilled Romaine with Ceasar-Cado Dressing - 6 net carbs

My wife is a big fan of Rachael Ray. This recipe was pulled from Rachael Ray's web site. I've never thought of grilling lettuce before, but absolutely love the grilled flavor. The dressing also is to die for.

I'm estimated 6 net carbs to be on the safe side. I wasn't really certain about the net carb count on romaine lettuce hearts so I used the count for a whole head. The hearts are smaller so the real count might be a little lower.

Grilled Romaine with Caesar-cado Dressing

Makes 4 servings at about 6 net carbs per serving.


1 avocado pitted (6.7 net carbs)
Juice of 2 lemons (8.5 net carbs)
2 tsp. anchovy paste (0 net carbs)
2 cloves garlic chopped/pressed (0.2 net carbs)
1 tsp. Worcestershire sauce (less than 1 net carb)
salt & pepper to taste (0 net carbs)

1/4 cup extra virgin olive oil (0 net carbs)
2 romaine hearts split lengthwise half way through core. (about 10 net carbs?)

non-stick cooking spray


  1. Pre-heat grill to med-high.
  2. In food processor, combine all ingredients except lettuce and olive oil. Pulse to chop everything. Then turn on high and add olive oil until thick dressing forms.
  3. Dry romaine heads. Spray cut sides with cooking oil. Grill cut-side down until marked (about 2 minutes).
  4. Serve romaine topped with Caesar-cado dressing.

Rachael Ray recommends serving with Tequila-Lime Chicken with tex-Mex-chimi-Chop. This is also a good recipe that is relatively low in carbs.


Anonymous said...

Just found your blog.

Wondering where are you getting your carb counts?

The USDA has a California (Hass) avocado at 2.55 net carbs.

1 clove of garlic is 0.9 net carbs.

Black pepper has carbs ... 1 Tbs. is 2.45 net carbs.

Anonymous said...
This comment has been removed by a blog administrator.
Daron said...

Looks like the parnesean cheese was omitted from the ingrediants list. Add about 1/3 cup to the dressing!