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Grilled Caesar Salad

Grilled romaine Caesar salad with charred cut sides, tangy Caesar dressing, and crispy croutons. This elegant side pairs smoky BBQ-style lettuce with shaved Parmesan and lemon wedges for bright flavor in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 romaine hearts Halved lengthwise.
  • 2 tbsp olive oil For brushing the cut sides.
  • 0.25 tsp salt Use to season romaine, and to taste in dressing.
  • 0.25 tsp pepper Use to season romaine, and to taste in dressing.
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp lemon juice
  • 2 clove garlic Minced.
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Toppings
  • 1 Croutons
  • 1 shaved Parmesan
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Char the romaine
  1. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, with visible dark grill marks.
Make Caesar dressing and serve
  1. Whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce, seasoning with salt and pepper until smooth.
  2. Place the grilled romaine on plates, drizzle with Caesar dressing, and top with croutons, shaved Parmesan, and lemon wedges.

Notes

Pro tip: Aim for a strong char by keeping the cut side in contact with the grill and not moving the romaine during the first 1-2 minutes. Store dressing separately in the fridge up to 4 days; assembled salad is best eaten immediately. Freezing is not recommended for the dressing due to texture. For a lighter option, use light mayonnaise or a half-mayo blend for fewer calories.