- Add all the ingredients for the dressing to a medium bowl and whisk until well combined. Cover and place in your refrigerator until you’re ready to use it.
- Pre-heat your grill to medium-high. Brush both sides of the naan with a thin layer of olive oil. Add the naan directly to your grill grates and grill for about 2 minutes per side, or until lightly charred. Remove and set on a clean baking sheet. Spread a thin layer of the dressing (about a scant tablespoon per piece) on top of each piece of naan. Set aside.
- Add the chopped romaine lettuce to a large bowl. Drizzle in a couple tablespoons of the dressing and toss to coat. Then add the sliced celery and croutons, tossing to combine. Taste and add more dressing, if desired.
- Top each naan piece with some of the salad. Garnish with additional grated Parmesan cheese. Enjoy immediately.
Recipe by: Floating Kitchen