Tender, Crispy Grilled Caesar Salad
Grilled Caesar Salad – Crispy romaine lettuce grilled to smoky perfection and then drizzled with a creamy dressing takes your classic Caesar salad over the top. This extraordinary recipe requires no fancy ingredients yet delivers a satisfying and sensational salad. Are you ready to up your grilling game with a salad?
I know you’ve had a Caesar Salad; who hasn’t? After all, it’s one of the most famous salads ever. And I’m happy to say that the first time I tried it with grilled lettuce, it was uh-mazing!
Grilling romaine lettuce introduces new flavors and textures in a good way. The caramelization complements the crunchy texture that, when drizzled with homemade dressing, creates a unique salad you’ll want to make again.
Grilled Caesar Salad – A Modern Twist
OK, let’s address the elephant in the room. 🐘 Grilling lettuce, seriously? Yes! While you can’t pull this off with just any lettuce, romaine is good right off the grill.
Recipe Ingredients
- Romaine Lettuce – Crisp romaine lettuce is excellent for grilling because it’s sturdy and can take the heat. You might be able to grill iceberg lettuce, but you can’t beat romaine for flavor.
- Dressing – The famous Caesar dressing has a velvety texture and balanced flavors that bring the salad together perfectly. Some people opt for store-bought, but with such a simple recipe, why not make it yourself?
- Parmesan Cheese – Delicious in both the dressing and on top, this bold, nutty cheese adds a savory umami element.
- Croutons – Croutons add texture and body. You can buy them premade or make them yourself. If you prefer not to use bread, toast your favorite nuts and seeds to top the salad.
How to Make Grilled Caesar Salad
Prep the Ingredients
- Preheat your grill to medium-high (375-400ºF/195-205℃).
- Make the Dressing – In a small bowl, whisk the anchovies, garlic, mayonnaise, Worcestershire sauce, Dijon mustard, olive oil, Parmesan cheese, and lemon juice. Season with salt and pepper and set aside. (Photos 1-2)
- Prepare the Lettuce – Brush the cut side of the romaine lettuce with olive oil. Season it with salt and pepper. (Photos 3-4)
Grill the Lettuce
- Grill – Place the lettuce on the preheated grill (375-400ºF/195-205℃) cut-side down. Gently press down the lettuce to create direct contact with the grill grates. This ensures even cooking with more charred and crispy bits. Grill for 1-2 minutes or until slightly charred. (Photo 5)
- Flip the lettuce over and cook for an additional 1-2 minutes. Remove the lettuce from the grill and place it on a cookie tray or serving plate. (Photo 6)
- Assemble – Drizzle the Caesar dressing over the grilled lettuce. Serve immediately with additional dressing and grilled bread or croutons, if using any. Enjoy!!! (Photos 7-8)
Recipe Variations
- Grilled Chicken Caesar Salad: Throw a seasoned chicken breast on the grill for an amazing grilled chicken salad.
- Grilled Shrimp Caesar Salad: And, of course, you can do the same thing with shrimp.😉
- Grilled Veggies: Grill up some zucchini, bell peppers, red onions, and eggplant to really take your grilled salad over the top.
Tips and Tricks
- Fresh, firm Romaine lettuce produces the best results. Look for crisp lettuce with no blemishes or bruises.
- Make sure the grill is good and hot before throwing the lettuce on it.
Make-Ahead Instructions
You can make the dressing and assemble the toppings ahead, but the lettuce is best grilled just before serving.
Refrigerate the dressing in an airtight container; it should last about a week. If you’re making your own croutons, they’ll keep at room temperature in an airtight container for five to seven days.
Serving and Storage Instructions
Serve your grilled Caesar salad immediately after grilling and assembly. Have extra dressing, croutons, and shaved Parmesan on the side (you’ll thank me later).
I’ve enjoyed leftover salad made with lettuce the next day, but the dressing does a number on it after that. Keeping the croutons separate will keep them from getting soggy.
FAQs
Yes. But romaine lettuce is sturdy, so it holds up well to grilling. Most lettuce turns to mush when you heat it.
However, you can use other sturdy greens (cabbage, kale, etc.), just know that the flavor will be different. Some good alternatives include kale, escarole, and endive.
While classic Caesar salad dressing has egg, the salad doesn’t. However, you sure can add a chopped boiled egg if you want to. I’ve done it, and it’s good. Now if you want an egg-free dressing, you could use an egg-free mayo substitute for the dressing.
Anchovies are a traditional ingredient that delivers depth and complexity to the dressing. However, you can leave it out if you prefer.
If you don’t want to use anchovies but still want that salty umami, you can use dried mushrooms or Worcestershire sauce.
Do you have a panini press? If it’s raining and you don’t want to go outside to grill, you can definitely grill romaine on your panini press. You can use any indoor grill, for that matter.
What Goes With Grilled Caeser Salad
Grilled Caeser Salad is the perfect side dish for a mouthwatering grilled ribeye or some flavorful smoked turkey wings. Enjoy it with a refreshing strawberry lemonade, and finish it off with delectable chocolate mousse.
More Side Dish Recipes You’ll Love
Conclusion
Grilled Caesar salad offers a flavorful twist on an already fantastic salad. Would you like more amazing grilling and smoking recipes? Then you’ll love my newsletter.
Grilled Caesar Salad
Ingredients
Salad Dressing
- 2 oil-packed anchovy fillets, minced or 1 teaspoon paste
- 3 cloves garlic, minced
- ¾ cup (175ml) mayonnaise
- ½ tablespoon (7ml) Dijon mustard
- 2 tablespoons (15ml) olive oil
- ¼ cup (25g) parmesan cheese, finely grated
- ½ lemon, juiced
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Grilled Caesar Salad
- 2 romaine hearts, halved lengthwise
- 2 tablespoons (15ml) olive oil
- Salt and black pepper, to taste
- ⅓ cup (35g) parmesan cheese, shaved
- 1 baguette or crusty bread, sliced (or croutons)
Instructions
- Preheat your grill to medium-high heat, around 375 to 400ºF. This will ensure the perfect temperature for grilling the lettuce.
- In a small bowl, whisk together the minced anchovy fillets, minced garlic cloves, mayonnaise, Worcestershire sauce, Dijon mustard, olive oil, finely grated Parmesan cheese, and lemon juice. Season with salt and pepper to taste. This flavorful dressing will complement the grilled lettuce perfectly. Set it aside.
- Cut the romaine lettuce hearts in half lengthwise. This will make them easier to handle and allow for even grilling.
- Brush the cut side of the romaine lettuce with olive oil and sprinkle with salt and pepper. This will enhance the flavors and ensure a deliciously seasoned result.
- Place the lettuce halves on the preheated grill, and cut the side down. Gently press down on the lettuce to ensure direct contact with the grill grates.
- Grill the lettuce for 1-2 minutes or until it becomes slightly charred. Then, flip the lettuce over and grill for an additional 1-2 minutes. This quick grilling process will add a smoky flavor and a nice texture to the lettuce.
- Serve the grilled romaine lettuce with Caesar dressing immediately to enjoy it at its best. The combination of smoky, charred lettuce and creamy dressing is simply irresistible.
Notes
- Fresh, firm Romaine lettuce produces the best results. Look for crisp lettuce with no blemishes or bruises.
- Make sure the grill is good and hot before throwing the lettuce on it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Its a realy good receipe i love it
Great! I’m so glad you loved it, and thanks for your feedback.