This grilled Caesar salad takes everything you love about the classic and gives it a quick upgrade on the grill. Once you try this simple recipe, don’t be surprised if it becomes a spring and summer habit.
Caesar salad shows up next to everything in my house. Steak, chicken, random “what’s in the fridge” nights.
My imagination started to wander after enjoying a grilled Caesar while dining out with the kids. Why not try it at home?
When I tested this grilled romaine Caesar salad, I realized pretty quickly that romaine is sturdier than it gets credit for. It doesn’t fall apart. It softens just enough. Chars just a little. It’s kind of magic.
And the dressing? I'm a big believer that the dressing makes or breaks a salad, and this one really delivers.
A Few Ingredient Notes
Anchovy paste. I am not the biggest fan of anchovies, and so using paste seems easier to me. If you don’t mind using the anchovies, go for it.
Mayonnaise is my shortcut for the dressing. I’m not whisking raw eggs on a Tuesday night.
Bread matters. A lot. I like to use a French loaf sliced thin.
Tips & Tricks
- I recommend only grilling one side of the lettuce. Some recipes call for flipping it, but I found we enjoyed the texture better if only one side was cooked.
- Keep the core intact so the leaves stay together on the grill.
- Serve right away. A grilled Caesar salad recipe is at its best when the romaine is still warm, and the dressing just starts to melt into the leaves
- Want to make this a full meal? Turn it into a grilled chicken Caesar salad. I recommend grilling your bread first, then the chicken, and then grilling the romaine while the chicken rests.
Step by Step
Grilled Romaine Caesar Salad
Ingredients
Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup grated parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 ½ teaspoons anchovy paste
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Salad
- 2 hearts of romaine cut in half lengthwise
- 1 baguette or French Loaf sliced
- 3 tablespoons avocado oil
- finishing salt and pepper
- ¼ cup shaved parmesan cheese
- Optional toppings: bacon avocado
Instructions
Dressing
- In a blender or food processor, combine the mayonnaise, parmesan, mustard, Worcestershire sauce, lemon juice, anchovy paste, garlic, salt, and pepper.
- Process until smooth. With the blender running, slowly add in the oil.
- Set aside ⅓ cup of the dressing for brushing the romaine
Salad
- Preheat your grill to high heat. Clean and oil the grates.
- Brush the baguette slices with oil, and sprinkle with salt and pepper.
- Grill with until lightly charred, about 1 to 2 minute s per side.
- Brush the romaine with the reserved ⅓ cup of dressing.
- Grill with the cut side down until lightly charred, about 2 minutes
- Transfer to a platter. Drizzle with the dressing and top with parmesan. Serve with the baguette slices.
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