Lightly charred romaine makes this Grilled Caesar Salad a step above the rest. Drizzled in homemade Caesar dressing, it's ready in minutes.
Grilling vegetables is a great way to bring out their natural flavors. Grilled Romaine is no exception. I knew this about Mexican Street Corn, but I didn't know it about lettuce until Keith proudly served me this Grilled Romaine Caesar Salad. Unlike classic Caesar salad, the char on the romaine adds an incredible depth of flavor. It eliminates the need for excessive amounts of dressing, relying instead on bold, fresh ingredients: romaine, parmesan, lemon, and homemade croutons.
Serve it with: Smash Burgers or Shrimp Skewers on the grill, or topped with Grilled Chicken for a quick and easy meal in itself.
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Ingredients
for the dressing:
- GARLIC: fresh garlic cloves, crushed
- LEMON: freshly squeezed lemon juice
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- DIJON MUSTARD: grainy mustard like Dijon works best
- MAYONNAISE: real mayonnaise, we like Hellman's Real Mayonnaise or Duke's Mayonnaise
- PARMESAN CHEESE: (grated parmesan cheese) get a block of good quality parmesan cheese (Parmigiano Reggiano) and grate it yourself
- BLACK PEPPER: freshly ground black pepper
for the salad:
- ROMAINE: head of fresh Romaine lettuce, quartered (cut lengthwise) with stem left intact.
- OLIVE OIL: (to grill the Romaine) use the best quality extra virgin olive oil you can afford
- CROUTONS: we add our homemade croutons, but you can use store bought croutons as well
*see recipe card for quantities.
Instructions
- Make the Dressing: In a mixing bowl, combine garlic, mayo, mustard and fresh lemon juice. Whisk until well combined. Add parmesan cheese and pepper and mix. Drizzle olive oil into dressing, whisking until well combined.
- Grill the Romaine Leaves: Brush Romaine with olive oil and place on hot grill for 1 to 2 minutes. Turn over and grill another minute or two, until lettuce is slightly charred and wilted.
- Plate the Salad: Place grilled Romaine leaves on serving platter and drizzle with dressing. Add croutons, shaved parmesan cheese, and cracked black pepper.
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Top tip
Grilling romaine lettuce adds a delicious "char" and smoky flavor, enhancing the taste of a a traditional salad. When grilling romaine, always cut it lengthwise for optimal charring.
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Variations
- Protein: add Easy Grilled Chicken, Blackened Salmon, Grilled Shrimp, or Grilled Sirloin Steak
- More toppings: Add fresh tomatoes, pickled onions, bacon bits or crispy pancetta.
- Save time: Use a store-bought croutons. Add canned salmon or pre-cooked chicken breast for protein.
Storage
- Dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- Undressed Salad can be stored in an airtight container in the refrigerator for 5 days.
- Homemade Croutons can be stored at room temperature in an airtight container for 3 days.
FAQ
A grilled Caesar salad is a modern twist on the classic Caesar, featuring romaine lettuce that has been lightly charred on the grill to add a smoky flavor. Ours includes traditional Caesar salad ingredients: croutons, Parmesan cheese, and Caesar dressing.
To grill romaine lettuce, preheat your grill to medium-high heat. Cut the romaine hearts in quarters lengthwise, brush them with olive oil, and place them cut-side down on the grill. Grill for about 1-2 minutes on each side until the lettuce is slightly charred and wilted.
Grilling romaine lettuce adds a unique smoky flavor and a slight char that enhances the overall taste of the salad. It also creates a warm and slightly crispy texture, making the salad more interesting and flavorful.
You can use a gas grill, charcoal grill, or even an indoor grill pan to grill romaine lettuce. The key is to ensure the grill is preheated to medium-high heat and to monitor the lettuce closely to avoid over-charring.
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Grilled Caesar Salad recipe
Grilling romaine adds layers of flavor to this classic salad.
- Total Time: 10 mins
- Yield: 4 portions. 1x
Ingredients
for the dressing:
- 2 cloves garlic, crushed
- Juice of 1 lemon
- ¼ C olive oil
- 1 tsp Dijon mustard
- 1 C real mayonnaise
- ½ C shredded parmesan cheese
- black pepper
for the salad:
- 1 head Romaine quartered (cut lengthwise) with stem left intact.
- ¼ C olive oil.
Instructions
- In a mixing bowl, combine garlic, mayo, mustard and lemon juice.
- Whisk until well combined.
- Add parmesan cheese and pepper and mix.
- Drizzle olive oil into dressing until well combined.
- Brush Romaine with olive oil and place on hot grill for 1 to 2 minutes. Turn over and grill another 1 to 2 minutes, until lettuce is slightly charred and wilted.
- Place on serving platter and drizzle dressing. Add croutons, shredded parmesan cheese and cracked black pepper.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: ¼ salad
- Calories: 679
- Sugar: 2.6 g
- Sodium: 522 mg
- Fat: 71.7 g
- Carbohydrates: 7.4 g
- Protein: 5.5 g
- Cholesterol: 28.5 mg
Jackie says
This light and delicious salad is our favorite on hot summer days. The char on the romaine takes the flavor profile to the next level! Plus the dressing is so easy to make.