Grilled Caesar Salad

Grilled Caesar Salad

The smoky flavor of the grilled hearts of romaine gives this caesar salad a little something special and it’s super easy to do.  It only takes minutes to grill them and then drizzle over the caesar dressing, sprinkle on some croutons, bacon bits and parmesan, the salad is finished. Too make it easier on myself, I made the dressing the day before, along with the croutons.  

Serves: 6


3 hearts of romaine, quartered lengthwise with the cores intact

1/4 cup olive oil

Salt and freshly ground black pepper

Bacon bits- optional- cut up 4 slices of bacon into small pieces and fry until crispy, drain on paper towelling.


3 – 3/4 inch slices of crusty white bread-cut into one inch pieces

2-3 tablespoons of olive oil

Salt and freshly ground black pepper


2 tablespoons of freshly grated parmesan cheese plus more on the side for your guests to sprinkle on.

1 tablespoon fresh lemon juice

2 teaspoons dijon mustard

2 teaspoons anchovy paste

2 garlic cloves, finely chopped

1/2 teaspoon each salt and pepper

1/2 cup light mayonnaise

1/3 cup water- I like a little thinner dressing that can be drizzled over the hearts of romaine but you add as little or as much as you like.


1.  Preheat oven to 375 degrees F.  Toss bread cut up for croutons in a bowl with the olive oil and some salt and pepper. Mix well and spread out on a baking sheet.  Bake until light golden brown, about 10-15 minutes. Let cool.

2.  Make the dressing by whisking together all the ingredients, except for the water.  Whisk in the water slowly until it is the consistency you like.  Taste and add more salt and pepper or lemon juice if necessary.

3.  Toss quartered hearts of romaine in a large bowl with the olive oil and salt and pepper.   Heat a barbecue to about 400 degrees F and place hearts of romaine on the grill.  Grill very quickly, only 1-2 minutes on each side.

4.  Place hearts of romaine on a platter, drizzle with caesar dressing( or leave on the side), sprinkle with the croutons and bacon bits if you are using.  Serve with grated parmesan and lemon wedges on the side.




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