Grilled Caesar salad takes this salad favorite to all new flavor heights in this easy recipe! The grill adds a lovely new flavor to this classic side dish. You may never go back to regular Caesar salad again!
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.
Grilled Caesar salad takes this salad favorite to all new flavor heights in this easy recipe! The grill adds a lovely new flavor to this classic side dish.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.
I’m never ever going back, and you need to come with me. Grill that salad!!
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Grilled Caesar Salad
Yield: 4 servings 1x
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Grilled Caesar salad takes this salad favorite to all new flavor heights in this easy recipe! The grill adds a lovely new flavor to this classic side dish.
Ingredients
Dressing Ingredients (see note)
- 1 clove minced garlic
- 4 anchovy fillets
- 3 egg yolks
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- Fresh ground pepper
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
Instructions
- 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.
- 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.
- 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.
- Take lettuce off the grill and serve!
Notes
You can of course use your favorite prepared Caesar salad dressing if you want to make this recipe even speedier!
Still Hungry?
Filet Mignon Carpaccio with Caesar Salad from Framed Cooks
Asparagus Caesar Salad from Sassy Radish
Caesar Salad Burger from Leite’s Culinaria
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Believe it or not…this sounds yummy :) and it is not just because I am pregnant!
Congrats!! I think you get to eat Caesar salad whenever you want. :)
I can not wait to try this.
Don’t wait! I can’t believe I missed out on it for so long! :)
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.
That is TRUE! We should call it The Rule Of Cheese.
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!
Oooh, this would be perfect with roasted chicken – I may have to try that myself soon! Glad you liked it.
I’ve wanted to try this since I saw a clip on Good Eats. Yours looks quite tasty!
You definitely need to – I couldn’t believe how delicious it could be until I actually took the first bite!
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!
Poached eggs on top – genius! It will be like a grilled bistro salad.