Grilled Romaine with Creamy Herb Dressing

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1.5 teaspoons optional: dill fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 2 teaspoons olive oil 
• 1 large head romaine lettuce trimmed halved lengthwise
• 0.4 teaspoon salt divided
• 1 tablespoon water 

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium-high heat.
2. Brush cut sides of lettuce evenly with oil.
3. Place lettuce, cut sides down, on a grill rack coated with cooking spray, and grill for 2 minutes.
4. Remove from heat; cut each lettuce half lengthwise in half again to form 4 quarters.
5. Sprinkle cut sides of lettuce with 1/4 teaspoon black pepper and 1/8 teaspoon salt.
6. Combine remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, mayonnaise, and remaining ingredients in a small bowl, stirring well.
7. Place 1 lettuce quarter on each of 4 salad plates; drizzle each serving with about 4 teaspoons dressing.
8. Serve immediately.