Grilled Caesar Salad Recipe

Grilled Caesar Salad Recipe

Romaine lettuce is lightly charred on the grill and then drizzled with the creamiest homemade Caesar dressing and topped with shaved Parmesan, chopped chives, and garlic crostini.

Course Salad

Cuisine American

Keyword grilled caesar salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 241kcal

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

To store: Once grilled, the romaine is best enjoyed right away. The garlic bread can be stored airtight for several days, and the dressing can be refrigerated for up to 2 weeks.

Nutrition