Grilled Caesar Salad

I know, you are looking at that picture up there and you are thinking, she’s finally eaten one too many piece of bacon and is now putting LETTUCE on her grill instead of in a nice normal salad bowl where it belongs.  And I have to tell you I was all kinds of skeptical before I actually took the plunge and grilled my Caesar salad. But it’s one of those things where I started hearing about it and seeing recipes for it all around me, and one day I just went for it.  And now?  Now I think I may never go back.

Just think about it with me for a sec.  A beautiful thick head of romaine lettuce cut into quarters, brushed with olive oil and toasted on the grill just long enough for the edges to get charred and crispy.  Then taken off and painted with gorgeous, aromatic homemade Caesar salad dressing (working the dressing in between the leaves so it is good and DRESSED!), and then popped back on the grill, sprinkled with parmesan and toasted just until the cheese melts.  Then served with a light drizzle of lime vinaigrette.

I think we also may have had steak that night.  I really couldn’t tell you, because I am seriously still dreaming happy, besotted dreams of warm grilled Caesar salad with lightly charred edges and bits of toasted cheese and silky, salty dressing grilled right into it and just a perfect hint of lime.

I’m never ever going back, and you need to come with me.  Grill that salad!!

Grilled Caesar Salad
Serves: 4 servings
Dressing Ingredients
  • 1 clove minced garlic
  • 4 anchovy fillets
  • 3 egg yolks
  • 2 teaspoons Dijon mustard
  • ¾ cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • Fresh ground pepper
Vinaigrette Ingredients
  • 1 tablespoon fresh lime zest
  • 1 lime, juiced
  • 1 tablespoon white wine vinegar
  • ½ cup olive oil
  • Coarse salt and pepper to taste
Salad Ingredients
  • 2 tablespoons olive oil
  • 2 heads romaine lettuce, tops and bottoms trimmed (make sure you leave enough of the bottom core to hold the lettuce together) and cut into quarters lengthwise
  • 1 cup grated Parmesan cheese
  1. Make the dressing: mash the garlic together with the anchovies until they make a paste. Put the paste in a small bowl and whisk in the egg yolks and the mustard. Now add the olive oil in a slow stream, whisking as you go, until combined. Add the Worcestershire sauce and vinegar, give it a taste and add pepper as needed.
  2. Make the vinaigrette: Combine all the ingredient except for salt and pepper in a small jar and shake vigorously. Season to taste with salt and pepper.
  3. Brush the lettuce quarters with olive oil. Grill them over medium flame until they are golden and a little charred in places, about 1-2 minutes.
  4. Take them off the grill and brush them thoroughly with the dressing, working some of the dressing in between the outer leaves. Put them back on the grill and sprinkle with cheese. Close the cover for about a minute, just until the cheese starts to toast.
  5. Take lettuce off the grill, drizzle lightly with the vinaigrette and serve!

Adapted just a tad from The New York Times

Still Hungry?

Filet Mignon Carpaccio with Caesar Salad from Framed Cooks

Asparagus Caesar Salad from Sassy Radish

Caesar Salad Burger from Leite’s Culinaria


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  1. says

    You are definitely onto something. i mean, anything with MELTED cheese is way better than anything with non-melted cheese! That’s totally a fact.

  2. Ginny Showman says

    I made this last night and served with a roasted chicken from the store for a quick meal. Wasn’t sure how my husband would react to grilled romaine…he loved it! I should have made more, but at least we have left over dressing and vinaigrette for tonight! The dressing was a good excuse to use anchovies, which I love. Thanks for a fun addition to our meal!

    • Kate says

      Oooh, this would be perfect with roasted chicken – I may have to try that myself soon! Glad you liked it.

    • Kate says

      You definitely need to – I couldn’t believe how delicious it could be until I actually took the first bite!

  3. Blewits says

    I bet a one or two fried eggs atop this would not suck. I may try it. I’ll just brush in the ceasar dressing and skip the vinaigrette part since I’ll be adding and egg or two to each one. Not skipping the cheese though!!!

    I’ll let ya know. Methinks this would be great alongside my roasted potatoes in duck fat tonight. I’m gonna be livin’ LARGE!

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