Grilled Caesar salad may seem a bit odd, but this dish is sure to wow your friends and it couldn't be easier! Making the salad dressing from scratch helps to cut calories without sacrificing flavor. And, by adding the fire-roasted edamame (our Hy-Vee dietitian pick of the month) on top, you can transform this salad into a meal.

Grilled Caesar Salad with Fire Roasted Edamame

Pat anchovy fillets dry with a paper towel. Combine garlic cloves, anchovy fillets, lemon juice, mustard, pepper, salt and egg yolk in a blender; process until smooth. With blender running, add oil, 1 tablespoon at a time; process until smooth.

Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing and tossing gently to coat.

Sprinkle each serving with 1-1/2 teaspoons Parmigiano-Reggiano and 1/4 cup fire-roasted edamame blend.