Romaine lettuce is lightly charred on the grill, then drizzled with the creamiest homemade Caesar dressing and topped with shaved Parmesan, chopped chives, and garlic crostini.
Grilled Lettuce? Just Hear Me Out!
Caesar salad regularly makes an appearance at our dinner table alongside everything from baked ziti to one-pan balsamic chicken. But once summer rolls around and the grill master (aka my husband) is back on duty, we switch things up a bit by grilling the romaine before drizzling it with our favorite creamy Caesar dressing.
If you’ve never grilled lettuce before, I get it — it sounds pretty weird. But those smoky, caramelized edges take this side salad to a whole new level. Besides the charred romaine, the ingredients in this recipe are the same as the classic Caesar salad.
There’s shaved Parmesan and fresh chives for a pop of flavor, but instead of my usual homemade croutons, I grilled up some bread slices and rubbed them with garlic while warm for maximum flavor. You can crumble the bread over the salad or nibble on the slices between bites of salad like I did.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Romaine lettuce — The traditional choice for Caesar salads. Romaine grills beautifully so long as you don’t cut off the core (this helps the leaves stay attached).
- Caesar dressing — My homemade Caesar dressing is kept egg-free by using a blend of mayo and sour cream as the base. There’s still anchovies in the dressing though, because they provide the classic Caesar flavor!
- Baguette + garlic — You could top this salad with garlic croutons, but I prefer toasting thinly sliced baguette and rubbing it with garlic for a crostini-like topping.
- Parmesan cheese — You can buy shaved Parm at the store, or you can use a vegetable peeler to create your own swaths of salty cheese.
- Chives — I like the pop of freshness that chives add; they complement the creamy dressing and charred romaine nicely.
Want to make this a main dish salad? Add grilled chicken, grilled shrimp, or thinly sliced grilled flank steak on top.
How to Make a Grilled Caesar Salad (+ Tips)
- Preheat the grill and clean the grates. The bread and lettuce will be grilled over direct medium heat.
- Make the Caesar dressing. My homemade dressing takes less than 5 minutes to shake up in a jar, which doubles as its storage container when placed in the fridge.
- Grill the bread slices. It will toast very quickly (about 1 – 2 minutes per side), so have your grill tongs on hand for speedy removal to prevent burning. Once you take the bread off the grill, rub both sides with a clove of garlic.
- Grill the romaine. Brushing the leaves with a little olive oil helps prevent sticking and also encourages caramelization.
- Dress and serve. While the romaine is still warm, drizzle with as much Caesar dressing as desired, sprinkle with Parm and chives, and either top with the toasted bread or crumble it over top.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Caesar Salad Recipe
Ingredients
For the Caesar Dressing
- 1-2 anchovies in oil , smashed, or more to taste (or 1 teaspoon anchovy paste)
- 2 small cloves garlic , pressed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon Worcestershire sauce
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
For the Salad
- 1 (6-inch) French baguette , cut into ¼-inch thick slices
- 1 garlic clove , cut in half
- 3 hearts of romaine , each cut lengthwise into quarters and keeping the leaves attached to the core (about 1 pound total)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons shaved Parmesan cheese
- 2 tablespoons chopped fresh chives
Instructions
- Light the grill. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean.
- Make the Caesar dressing. To a small jar with a fitted lid, add 1-2 anchovies in oil, 2 small cloves garlic, ¼ cup mayonnaise, ¼ cup sour cream, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, ½ teaspoon Worcestershire sauce, 2 tablespoons freshly grated Parmesan cheese, and ½ teaspoon freshly cracked black pepper. Shake to combine, or add to a small bowl and whisk well.
- Grill the bread. Place ¼-inch thick slices of a 1 (6-inch) French baguette on the grill grates and toast each side until golden, 1-2 minutes. Remove from the grill and rub one side of each slice with the cut side of 1 garlic clove, then brush that side with 1 tablespoon of olive oil. You can crumble up a few of the toasts into smaller pieces, or use whole. Set aside.
- Grill the romaine. Brush the quartered 3 hearts of romaine all over with the remaining oil from the bread plus 1 tablespoon olive oil. Place the cut side of the romaine over direct medium heat, with the lid open, until slightly wilted and slightly charred, 1-2 minutes, turning the quarters as needed. Remove from the grill.
- Dress and serve. Arrange the romaine on a platter and drizzle with the Caesar dressing, 2 tablespoons shaved Parmesan cheese, and 2 tablespoons chopped fresh chives. Serve immediately with the toasted bread slices, crumble on top, or choose a combo of both.
Notes
Nutrition
FAQs
Yes! You can grill any hardy green where the leaves are attached to a core. You could try grilling radicchio, little gem lettuce, or endive. Avoid grilling butter lettuce, bibb lettuce, spinach, etc.
You can prepare the dressing several days in advance, but I recommend grilling the romaine and toasting the bread slices just before serving for best results.
Believe it or not, it does! It develops light grill marks but otherwise stays super crunchy (it’s only on the grill for a couple of minutes, after all).
What to Serve With a Grilled Caesar
More Caesar Recipes You’ll Love
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