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grilled caesar salad

Grilled Caesar Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 large romaine hearts
  • 2 thick slices sourdough or country bread
  • 4 tbsp olive oil
  • ½ tsp kosher salt
  • Freshly ground black pepper
  • ½ cup mayonnaise
  • 1 tbsp anchovy paste
  • 1 small garlic clove
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ⅓ cup freshly grated Parmesan cheese
  • Optional: 2 grilled chicken breasts

Method
 

  1. In a bowl, whisk together mayonnaise, anchovy paste, garlic, lemon juice, Dijon, and Worcestershire until smooth. Stir in grated Parmesan and black pepper.
  2. Preheat grill to medium-high (400°F). Cut romaine hearts in half lengthwise and brush cut sides with 2 tbsp olive oil; season with salt and pepper.
  3. Grill romaine cut-side down 2-3 minutes until charred, then flip and grill 1 minute more.
  4. Cut bread into 1-inch cubes and toss with remaining 2 tbsp olive oil. Grill cubes 2 minutes per side until golden and crisp.
  5. Chop grilled romaine into ribbons, arrange on plates, drizzle with dressing, and top with croutons and shaved Parmesan.

Notes

If you’re adding chicken, grill it while the romaine rests so everything finishes at the same time. The dressing keeps in the fridge for up to 5 days, but the grilled lettuce is best eaten right away.