Grilled Romaine Caesar Salad Recipe

4.52 from 25 votes

Grilled Romaine Caesar Salad Recipe

A simple and delicious grilled romaine Caesar salad elevated with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Salad

Cuisine: American

Keyword: caesar salad on the grill, caeser salad grilled, grilled caesar salad, grilled romaine caeser salad, grilled romaine lettuce, grilled salad

Servings: servings

Author: Mary Cressler | Vindulge

Cost: $12.00

Ingredients

2 hearts of romaine, sliced in half lengthwise
2 lemons, cut in half
½ baguette, (we use gluten free) sliced on a bias in ¼ inch slices
extra virgin olive oil

For the Grilled Lemon Caesar Dressing:

2 anchovies
2 garlic cloves
½ teaspoon kosher salt
½ teaspoon coarse black pepper
3 tablespoons grated parmesan cheese
¼ cup grilled lemon juice (approx 1 large lemon)
2 egg yolks
½ teaspoon Dijon mustard
½ cup extra virgin olive oil

Optional toppings:

Parmesan Cheese
Crispy pancetta or bacon
Grilled Chicken
Grilled Salmon

Instructions

Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.
Drizzle bread with olive oil (a light coating).
Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).

To make the Dressing:

Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

Video

Notes

Serving size: serve a half of a romaine wedge per person.
The dressing yields 1 cup.

Chef's Tip: Be sure the romaine is DRY before grilling. If wet or if oiled it will wilt because it takes longer to cook. You want it dry so it simply chars.

Alternatives to anchovies: If you don't like anchovies, use anchovy paste (1 teaspoon), or Worcestershire (1 teaspoon) sauce.

Nutrition