What is a grilled caesar salad?

A grilled Caesar salad is a modern twist on the classic caesar, made by charring romaine lettuce directly on a hot grill before dressing it. The heat caramelizes the natural sugars in the romaine, adding a smoky depth of flavor that a traditional raw caesar simply cannot replicate.

What makes romaine lettuce the best lettuce for caesar salad?

Romaine's dense rib structure and sturdy leaves hold up to both heavy dressing and direct heat better than any other lettuce. The crisp inner leaves stay cool and crunchy on the grill while the outer leaves pick up a beautiful char.

Can you make this without a grill?

Yes. A cast iron grill pan on the stovetop over high heat works beautifully. Get the pan as hot as possible before addig the romaine and follow the same 60 to 90 second timing.

Why use fish sauce instead of anchovies in the dressing?

Fish sauce delivers the same savory, umami depth as traditional anchovies but without the prep work. It is almost always ready in the pantry and blends seamlessly into a mayo-based dressing.

Can you add protein to make it a complete meal?

Absolutely. Grilled chicken , blackened salmon , grilled shrimp , and grilled sirloin steak all work beautifully on top of this salad.

Grilled Romaine Caesar Salad

Ingredients

Scale

For the croutons:

2 cups sourdough or country bread, cut into 1 inch cubes
2 tbsp olive oil
2 tbsp shredded Parmesan cheese
salt and pepper to taste

For the dressing:

2 cloves garlic, crushed
juice of 1 lemon
¼ cup olive oil
1 tsp Dijon mustard
1 tsp fish sauce
1 cup real mayonnaise
½ cup shredded parmesan cheese
black pepper to taste

For the salad:

1 head romaine, quartered lengthwise with stem left intact
¼ cup olive oil
shaved Parmesan cheese for serving
cracked black pepper for serving

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Instructions

Preheat oven to 350°F. Line a baking sheet with foil and spray with cooking oil.
Make the croutons: toss bread cubes with olive oil, Parmesan, salt and pepper until evenly coated. Spread in a single layer and bake for 10 to 12 minutes until golden brown. Set aside and cool.
Make the dressing: combine garlic, mayonnaise, mustard, fish sauce, and lemon juice in a mixing bowl and whisk until well combined. Add Parmesan and black pepper, then drizzle in olive oil and whisk until fully combined.
Grill the romaine: brush romaine quarters with olive oil and place cut side down on a hot grill. Grill for 1 to 2 minutes per side until slightly charred and wilted.
Plate the salad: place grilled romaine on a serving platter, drizzle with dressing, and top with croutons, shaved Parmesan and cracked black pepper.

Notes

Store-bought croutons can be substituted to save time.
Day-old sourdough works best for croutons as it absorbs the oil without getting soggy.
Dry your romaine completely before it hits the grill or it will steam instead of char.
Dressing can be made up to 5 days ahead and stored in an airtight container in the refrigerator.

Author: Superman Cooks
Prep Time: 5 mins
Cook Time: 10 mins
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1/4 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