Grilled Romaine With Lemon Cilantro Dressing

Ingredients

• ¼ cup mayonnaise
• 1 bunch cilantro
• Zest and juice of 1 lemon
• 1 garlic clove, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 10 ounces seasoned pork or beef chorizo
• 2 Romaine hearts
• 1 cup Cotija cheese, crumbled

Instructions

1. Heat grill to medium-high.
2. In a food processor, combine mayonnaise, cilantro, lemon zest and juice, garlic, salt, and pepper. Refrigerate until ready to use.
3. In a medium pan, cook chorizo over medium-high heat, breaking into small pieces. Set aside.
4. Cut Romaine hearts in half, length-wise and leave the ends intact so each half holds together. Brush cut side with olive oil.
5. Place lettuce, cut side down on grill. Cook for 4-5 minutes until lightly charred. Remove from grill and plate cut side up.
6. Drizzle with creamy lemon dressing, chorizo, and crumbled Cotija cheese. Serve immediately.