Grilled Romaine Caesar Salad

A platter with grilled romaine lettuce topped with parmesan, red peppers, and dressing, surrounded by toasted bread slices. Cherry tomatoes and lemon slices are on the side.

Grilled Romaine Caesar Salad

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.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 3

Servings

Calories 498kcal

Author Wendy Polisi

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.

Notes

Storage

The romaine needs to be eaten as soon as it is cooked.

This recipe makes a bit more dressing than you will need. You can store the rest of the dressing in the fridge for up to four days.

The bread can be stored in a zip-top bag in the pantry for about a week. When they get really hard, I chop them into smaller croutons to add texture to salads.

Nutrition