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Grilled Romaine Caesar Salad Recipe

Grilled Romaine Caesar Salad

iamwinfred
This Grilled Romaine Caesar Salad transforms a beloved classic into something extraordinary. Halved romaine hearts hit a hot grill for just a few minutes, developing smoky char on the outside while staying crisp and cool at the center — then get finished with a rich homemade Caesar dressing, crunchy croutons, and freshly shaved Parmesan. It's a restaurant-quality dish that comes together in under 20 minutes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 310 kcal

Equipment

  • Gas or charcoal grill
  • Grill brush For cleaning grates before grilling
  • Large mixing bowl For making the Caesar dressing
  • Whisk or immersion blender For emulsifying the dressing
  • Grater For grating Parmesan cheese
  • Pastry brush For brushing olive oil onto romaine
  • Tongs For flipping romaine on the grill
  • Sharp knife and cutting board
  • Serving platter
  • Vegetable peeler For shaving Parmesan over finished salad

Ingredients
  

For the Grilled Romaine

  • 2 large heads of romaine lettuce halved lengthwise, core intact
  • 2 tbsp olive oil for brushing the romaine
  • salt and black pepper to taste

For the Caesar Dressing

  • 3 garlic cloves minced
  • 2 anchovy fillets finely chopped; optional but recommended
  • 1 large egg yolk room temperature for easier emulsification; pasteurized if preferred
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup extra virgin olive oil 120ml; use cold-pressed for best flavor
  • 1/2 cup freshly grated Parmesan cheese about 50g; plus extra for serving; Parmigiano Reggiano recommended
  • salt and black pepper to taste

For Serving

  • 2 cups croutons homemade or store-bought
  • Parmesan cheese extra, shaved with a vegetable peeler
  • lemon wedges for serving
  • freshly cracked black pepper for garnish

Instructions
 

  • Preheat your grill to medium-high heat (400–450°F / 205–230°C). Clean the grates with a grill brush, then lightly oil them using a paper towel dipped in vegetable oil held with tongs; allow to heat for at least 10 minutes.
  • Remove any wilted outer leaves, then cut each romaine head in half lengthwise, keeping the core intact. Rinse, pat completely dry, brush the cut sides with olive oil, and season with salt and pepper.
  • In a large bowl, mash the minced garlic and anchovies into a paste, then whisk in the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens; stir in the grated Parmesan and season to taste.
  • Place the romaine halves cut-side down on the hot grill and cook undisturbed for 2–3 minutes until char marks form, then flip and grill another 2–3 minutes until lightly charred on the outside but still crisp at the center. Remove immediately.
  • Arrange the grilled romaine cut-side up on a serving platter, drizzle generously with Caesar dressing, scatter croutons over the top, shave additional Parmesan with a vegetable peeler, and finish with cracked black pepper and lemon wedges. Serve immediately.

Notes

  • Keep the core intact when halving the romaine — it holds all the leaves together during grilling and prevents the lettuce from falling apart.
  • Pat the romaine completely dry before oiling; any surface moisture will cause steaming instead of charring and prevent proper grill marks.
  • Don't over-oil the cut sides or you risk flare-ups on the grill — a light, even brush coat is all you need.
  • Make the Caesar dressing up to 3 days ahead and refrigerate in an airtight container; let flavors meld for at least 30 minutes before serving.
  • If you're concerned about raw egg, substitute 1/4 cup of good-quality mayonnaise for the egg yolk — the texture will be slightly different but still delicious.
  • No outdoor grill? A cast iron grill pan preheated over medium-high heat until lightly smoking works perfectly; char marks will be great, though outdoor smokiness will be less pronounced.
  • To skip anchovies, add an extra tablespoon of Parmesan and a teaspoon of capers for similar umami depth, or use a few drops of fish sauce as a substitute.
  • Add dressing just before serving — dressing too early will wilt the lettuce and make it soggy.
  • Grilled romaine is best eaten immediately; if needed, refrigerate ungarnished for up to 2 hours and reheat on the grill for 30 seconds per side before serving.
  • For a complete meal, top with grilled chicken, shrimp, salmon, or steak — the smoky lettuce pairs beautifully with rich, grilled proteins.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 8gProtein: 7gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 65mgSodium: 420mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 130IUVitamin C: 25mgCalcium: 15mgIron: 8mg
Keyword easy grilling recipe, grilled caesar salad, grilled romaine caesar salad, homemade caesar dressing, summer salad
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