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Grilled Caesar Salad

Grilled Caesar Salad with charred romaine hearts, creamy Caesar dressing, and crispy croutons. Cut-side-down grilling gives visible char marks while keeping the lettuce crisp for an elegant side.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Romaine and grilling seasonings
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Toppings
  • croutons about 1 cup, or to taste
  • Parmesan cheese, shaved for topping
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Grill the romaine
  1. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
  2. Grill cut-side down over medium-high heat for 2-3 minutes, until charred, then remove from the grill.
Make the Caesar dressing
  1. Whisk together the mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until smooth.
  2. Season the dressing with salt and pepper to taste.
Assemble
  1. Place the grilled romaine hearts on plates and drizzle with Caesar dressing.
  2. Top with croutons, shaved Parmesan, and lemon wedges.

Notes

For extra crisp char, keep the grill fully preheated before adding the romaine and don’t move the hearts for the first minute of grilling. Refrigerate leftover Caesar dressing in a sealed container up to 3 days; assemble salad components fresh for best crunch. Freezing isn’t recommended for the dressed salad. For a lighter option, use light mayonnaise in the dressing while keeping the Parmesan and lemon.