Grilled Caesar Salad

Get ready for a smoky twist on the classic Caesar that will absolutely blow your mind! This grilled Caesar salad is perfect for anyone who loves bold flavors and wants to turn a simple salad into something truly special. The best part is how grilling transforms ordinary romaine into something sweet and smoky that tastes like it came from a fancy restaurant.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 30 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free.

Nutrition Facts (per serving): 211 Calories, 16g Fat, 13g Carbs, 6g Protein.

Ingredients You’ll Need

Egg yolk: You’ll need 1 large egg yolk for that rich, creamy dressing base. For safety, try to find pasteurized eggs in your grocery store’s refrigerator section!

Anchovy fillets: Just 2 medium fillets chopped into a paste give you about 1½ teaspoons. Don’t worry if you’re not an anchovy fan – they just add amazing umami flavor without being fishy!

Dijon mustard: Half a teaspoon adds the perfect tangy kick to bring the dressing together. Any good Dijon will work great here.

Garlic: You’ll want ½ teaspoon of freshly grated garlic for the best flavor. A microplane grater works perfectly for this!

Worcestershire sauce: Just ½ teaspoon adds that classic Caesar depth of flavor. It’s one of those secret ingredients that makes everything taste better!

Salt: A quarter teaspoon helps bring out all those amazing flavors. You can always adjust to taste at the end.

Parmesan cheese: You’ll need 2 ounces grated with a microplane, which gives you about 1¼ cups total. Fresh Parmesan makes such a difference here – it’s worth the splurge!

Olive oil: You’ll use ⅓ cup plus 2 tablespoons of mild olive oil divided between the dressing and grilling. Mild olive oil won’t overpower the other flavors.

Romaine lettuce: Two heads with outer leaves removed, then halved lengthwise through the root. Keep that root intact so your lettuce stays together on the grill!

Lemon: One medium lemon halved crosswise will give you fresh juice and those amazing grilled lemon flavors. The grilling really brings out the sweetness!

Bread: Four 1-inch-thick slices of whole-grain bread make the most amazing smoky croutons. Any sturdy bread works great here.

How to Make Grilled Caesar Salad

Step 1: Whisk egg yolk, anchovy paste, mustard, garlic, Worcestershire, salt and ¼ cup Parmesan in a medium bowl. Keep whisking constantly while you slowly drizzle in ⅓ cup oil. This creates that perfect creamy emulsion! Cover and pop it in the fridge until you’re ready to use it.

Step 2: Fire up your gas grill to high heat, about 450°F to 500°F. Arrange your romaine halves and lemon halves cut-sides up on a large baking sheet. Drizzle everything with the remaining 2 tablespoons of oil and set aside.

Step 3: Place the bread slices directly on the grill grates without oil. Grill them uncovered for 1 to 2 minutes per side until they’re charred and crispy. Transfer to a cutting board and set aside to cool.

Step 4: Now for the fun part! Place romaine halves and lemons cut-sides down on the grill grates. Grill uncovered, turning the lettuce once halfway through, until lightly charred on both sides. The lemon cut sides should be nicely charred too – this takes about 2 to 4 minutes total.

Step 5: Remove everything from the grill and place romaine on your cutting board. Slice each romaine half lengthwise again, giving you 8 perfect wedges total.

Step 6: Cut your charred bread into bite-size crouton pieces. Squeeze juice from 1 lemon half into your dressing mixture and whisk it all together.

Step 7: Arrange those beautiful romaine wedges on a platter. Drizzle with half the dressing (about ¼ cup) and top with your homemade croutons. Squeeze the remaining lemon half over everything and sprinkle with the remaining 1 cup of Parmesan. Serve right away with the extra dressing on the side!

Easy and Quick Grilled Caesar Salad Version

Want to save some time? You can totally use store-bought Caesar dressing instead of making your own! Just buy a good quality bottled dressing and add a squeeze of fresh lemon juice to brighten it up. You can also use pre-made croutons from the store – just toss them on the grill for a minute to get that smoky flavor. This cuts your prep time down to just 15 minutes!

Serving Ideas

This grilled Caesar makes an amazing complete meal on its own, especially for lunch or a light dinner. For heartier appetites, serve it alongside grilled chicken, shrimp, or steak. It also pairs beautifully with grilled corn on the cob or roasted vegetables. The smoky flavors make it perfect for any backyard barbecue or summer gathering!

Storage

This salad is definitely best enjoyed fresh right off the grill. If you have leftover dressing, it’ll keep in the fridge for up to 3 days in a covered container. The grilled romaine doesn’t store well once dressed, but you can grill the lettuce ahead of time and store it covered in the fridge for up to 24 hours. Just bring it back to room temperature before serving!

Substitutions

No anchovies? You can skip them and add an extra ½ teaspoon of Worcestershire sauce instead. If you’re avoiding raw eggs, use ¼ cup good quality mayonnaise in place of the egg yolk. For a dairy-free version, try nutritional yeast instead of Parmesan cheese. You can also use any sturdy lettuce like endive or even cabbage wedges if romaine isn’t available!

Pro Tips

• Keep the root intact: When you cut your romaine, leave that root end attached so the leaves stay together on the grill. This makes everything so much easier!
• Oil the lettuce, not the grates: Oiling the romaine and lemons instead of the grill grates prevents sticking and gives better control over the oil.
• Watch the timing: Lettuce cooks fast! Keep a close eye so it gets charred but doesn’t get completely wilted.
• Make extra dressing: This dressing is so good, you’ll want to use it on other salads throughout the week!
• Serve immediately: The contrast between the warm grilled lettuce and cool dressing is what makes this dish so special.

FAQs

Can I make this without a grill?

You bet! You can use a grill pan on your stovetop or even broil the romaine and bread in your oven. Just place everything cut-side up on a baking sheet and broil for 2-3 minutes until lightly charred. It won’t have quite the same smoky flavor, but it’ll still be delicious!

Is it safe to eat grilled lettuce?

Sure! Grilling lettuce is totally safe and actually brings out amazing flavors. The key is to grill it just until it’s lightly charred but still has some crunch. You’re not cooking it until it’s completely wilted.

Can I prep anything ahead of time?

Absolutely! You can make the dressing up to 3 days ahead and keep it covered in the fridge. You can also prep your romaine by removing outer leaves and cutting them in half. Just wrap them in damp paper towels and store in the fridge until you’re ready to grill.

What if I don’t like anchovies?

No worries at all! You can leave them out completely, though they really do add amazing flavor without being fishy. If you want that umami taste without anchovies, try adding an extra teaspoon of Worcestershire sauce or a tablespoon of capers instead.

I’d love to hear how your grilled Caesar turns out! This recipe always gets people so excited because it’s such a fun twist on the classic. Drop a comment and let me know if you tried any fun variations – I’m always looking for new ideas to share with everyone!