Grilled Caesar Salad
Equipment
- Grill or grill pan
- Tongs
- Small Mixing Bowl
- Whisk
- Pastry Brush
Ingredients
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
Instructions
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.