Grilled Caesar Salad

Grilled romaine Caesar salad with charred lettuce hearts, creamy homemade Caesar dressing, and crispy croutons. The cut-side grilling creates visible char marks and a lightly smoky bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Romaine hearts

2 romaine hearts

Olive oil

2 tbsp olive oil

Salt

0.5 tsp salt Use as needed for grilling and dressing.

Black pepper

0.25 tsp black pepper Use as needed for grilling and 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
0.5 tsp salt
0.25 tsp black pepper

Toppings

1 cup croutons
2 tbsp Parmesan cheese, shaved
1 lemon wedges

Method

Char the romaine

Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper. Keep the cut-side well coated so it chars properly.
Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred with visible grill marks. Flip carefully if needed, then remove when the hearts are lightly wilted.

Make Caesar dressing and assemble

Whisk together the mayonnaise, Parmesan, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy.
Place the grilled romaine on plates, drizzle with Caesar dressing, and top with croutons. Finish with shaved Parmesan and lemon wedges for bright, tangy flavor.

Notes

For the best char, pat romaine dry before brushing with oil and keep the grill at true medium-high heat. Store leftover dressing in the fridge up to 4 days; store cooked romaine separately up to 1 day and reheat briefly, but assemble fresh for best crunch. Freezing is not recommended for either dressing or romaine. For a lighter option, use light mayonnaise while keeping the Parmesan and lemon the same.