Shaved Parmesan cheese, chopped fresh dill, chopped fresh parsley, and ground black pepper, to serve
In a medium bowl, whisk together mayonnaise, buttermilk, grated cheese, dill, parsley, vinegar, salt, and pepper. Cover and refrigerate for at least 1 hour or up to 2 days.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Grill romaine, cut side down, until grill marks form, about 2 minutes. Transfer romaine to a serving platter, and top with desired amount of dressing, shaved cheese, dill, parsley, and pepper.
*We used Blue Plate Mayonnaise.
This recipe is courtesy of Louisiana Cookin' magazine and was tested by the Louisiana Cookin' test kitchen. Blue Plate® is the official mayonnaise of Louisiana Cookin'. For more recipes from Louisiana Cookin', click here.