Go Back
grilled Caesar salad recipe
Print

Grilled Caesar Salad

This Grilled Caesar salad puts a summer spin on the classic recipe by making it entirely on the grill. Say hello to your new favorite dish.
Course Salad
Cuisine Mediterranean
Keyword caesar, grilled
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4
Author Brynn McDowell, RD at The Domestic Dietitian

Ingredients

For the Salad

  • 3 Hearts of Romaine, cut in half lengthwise
  • 4 slices French Bread or Sourdough Bread
  • 1 Lemon, cut in half
  • 2 tbsp Olive Oil
  • 1/4 cup parmesan cheese

For the Dressing

  • 4 cloves garlic, minced
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 1 lemon, juiced
  • 4 anchovies, diced
  • 1 tsp worcestershire sauce
  • 1 tsp kosher salt
  • 1/3 cup olive oil

Instructions

For the Dressing

  • In a medium bowl, combine the minced garlic, dijon, capers, juice of a lemon, diced anchovies, and worcestershire. Mix to combine, taste and season with salt if needed. While whisking, slowly pour in the olive oil until dressing combines
    Note - you can also combine the ingredients in a food processor for a thicker style dressing

For the Grilled Caesar

  • Light/preheat your grill
  • Drizzle the cut surface of each romaine heart with olive oil and both sides of the bread slices. You do not need to drizzle oilive oil on the lemon halves
  • Once the grill is warm, place the two lemon halves (cut side facedown) on the grill, the cut romaine hearts (cut side facedown) and the bread slices
  • The romaine only needs to be grilled for about 2 minutes before it can be pulled off the grill. You do not need to grill both sides as you are just tyring ot lightly char the surface
  • Grill the bread slcies for about 3-4 minutes on each side, just until they are lightly toasted and golden brown on each side. Remove from grill once they are
  • The lemon can be pulled off the grill once the lettuce and bread are finished
  • Option for serving - you can chop the grilled lettuce or leave the split romaine hearts intact for guests to take one. The choice is up to you. The toasted bread can be cut into one inch cubes
  • To serve the salad - top the grilled romaine with the cubed toast and squeeze with the grilled lemon. Add the dressing by either a) pouring over chopped salad and then mixing to combine or b) drizzling over sliced romaine hearts and saving some to serve on the side
  • Top with freshly grated parmesan cheese and enjoy!