Take your Caesar salad game up a notch with this grilled version that adds a smoky, caramelized edge to the crisp romaine and classic Caesar dressing. Perfect for summer BBQs or as a side that impresses, this recipe is simple, fast, and oh-so satisfying. The lightly charred lettuce contrasts beautifully with the tangy dressing, shaved Parmesan, and crunchy croutons, creating a flavor-packed experience that feels both familiar and fresh.
Grilled Caesar Salad
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American, Italian
Grill or grill pan
Tongs
Small Mixing Bowl
Whisk
Pastry Brush
For the Salad
- 2 large heads of romaine lettuce halved lengthwise, cores intact
- Olive oil for brushing
- Salt and black pepper to taste
For the Caesar Dressing
- 1/3 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 garlic clove finely grated or minced
- 1/3 cup grated Parmesan cheese
- 2 anchovy fillets mashed (optional, but recommended)
- 1/3 cup olive oil
- Salt and pepper to taste
For the Toppings
- 1/2 cup shaved Parmesan cheese
- 1 cup croutons homemade or store-bought
- Optional: crispy bacon bits or grilled chicken for a heartier option
Prep the Dressing
In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, and mashed anchovies. Slowly drizzle in olive oil while whisking until smooth. Season with salt and pepper to taste. Set aside.
Prepare the Romaine
Rinse the romaine halves and pat them completely dry with paper towels. Brush the cut sides generously with olive oil and sprinkle with salt and pepper.
Grill the Lettuce
Preheat your grill or grill pan to medium-high heat. Place the romaine halves cut-side down and grill for 1–2 minutes, or until grill marks form and the edges are lightly charred. Flip and grill for another 30 seconds on the rounded side. Remove from the grill and set aside.
Assemble the Salad
Arrange the grilled romaine halves on a large platter. Drizzle with the Caesar dressing, then top with shaved Parmesan and croutons. Add bacon bits or grilled chicken if desired.
Serve
Serve immediately while the romaine is slightly warm for the best flavor.
Pairings
Grilled Caesar Salad pairs wonderfully with grilled proteins like steak, shrimp, or salmon. For a light, summery vibe, serve it alongside a glass of crisp Sauvignon Blanc or a lemony sparkling water.
FAQs
1. Can I use a different lettuce?
Romaine is best for grilling because its sturdy leaves hold up well to the heat. Avoid delicate greens like spinach or arugula.
2. What if I don’t have a grill?
No problem! Use a grill pan on your stovetop or even broil the lettuce briefly in your oven to achieve a similar char.
3. Are anchovies necessary in the dressing?
Anchovies add depth and that classic Caesar flavor, but you can skip them if you prefer or substitute with a dash of fish sauce.
4. Can I make this salad ahead of time?
You can prepare the dressing and toppings in advance, but grill the lettuce just before serving to keep it fresh and crisp.