For the Dressing:
1 cup Buttermilk
1/2 cup Plain Greek Yogurt
1/2 cup Parmesan Cheese, finely grated
1 tablespoon Black Pepper
1 1/2 teaspoon Onion Powder
1 1/2 teaspoon Garlic Powder
Salt, to taste
Thoroughly mix all ingredients until smooth and well blended, then salt to taste. Store in a ball jar with a tight fitting lid.
For the Salad:
1 head Romaine, cut in half
1 large handful of Grape Tomatoes, cut in half
1 ring of onion, separated
Croutons (I made homemade using 2 rosemary dinner rolls)
Preheat a grill pan or grill. Brush the pan or the grates with some olive oil. Place the romaine, cut side down, onto the grill and cook until it is slightly charred on each side, about 5 minutes. Place the romaine onto a plate. Sprinkle with some tomatoes, onions, and croutons. Top with dressing.