Description

This Grilled Romaine Caesar Salad is a smoky, flavorful twist on the classic Caesar. By grilling the romaine lettuce, you add a subtle char and warmth that intensifies the salad’s depth, perfectly complemented by a creamy Caesar dressing, crunchy croutons, and freshly grated Parmesan cheese. It’s an easy-to-make salad that elevates any meal with its vibrant textures and bold flavors.

Ingredients

For the Salad:

2 large romaine lettuce hearts, halved lengthwise
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 cup homemade or store-bought croutons
½ cup freshly grated Parmesan cheese

For the Caesar Dressing:

½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 small garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

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Instructions

Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and grated Parmesan until smooth. Slowly whisk in the olive oil until fully incorporated. Season with salt and freshly ground black pepper to taste. Set aside.
Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (204°C). Make sure the grates are clean and lightly oiled to prevent sticking.
Prepare the Romaine: Brush the cut sides of each romaine half generously with olive oil and season with salt and pepper.
Grill the Romaine: Place the romaine halves cut side down on the heated grill. Grill for 2-3 minutes until char marks appear and the lettuce is slightly wilted. Avoid grilling too long to maintain a crisp texture. Remove from the grill.
Assemble the Salad: Arrange the grilled romaine halves on a serving platter or individual plates. Drizzle the prepared Caesar dressing over the greens. Scatter croutons evenly on top and sprinkle with additional grated Parmesan cheese for garnish.
Serve Immediately: Serve the grilled romaine Caesar salad fresh to enjoy the warm smoky flavor contrast with the cool dressing.

Notes

For extra flavor, add anchovy fillets to the dressing if desired.
You can substitute mayonnaise with Greek yogurt for a lighter dressing.
Homemade croutons can be made by toasting cubed bread with olive oil and garlic in a skillet.
Grilling time is short to keep the outer leaves charred but inner leaves crisp.
This salad pairs wonderfully with grilled chicken or seafood for a complete meal.