Grilled Caesar Salad

Trish Morris


Had this once in a Bistro and copied it to my liking. Hope you enjoy it

Blue Ribbon Recipe

This presentation is nothing short of cool. We loved the dressing in general, but it really stands out when paired with the unique flavor of the grilled romaine lettuce. The Test Kitchen


★★★★★ 5 votes

10 Min
5 Min


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  • 2
    romaine lettuce head
  • 1/4 c
    olive oil, extra virgin
  • 1/2 c
    parmigiano-reggiano, grated

  • 2 clove
  • 2 Tbsp
    fresh lemon juice
  • 1 tsp
    anchovy paste (can be omitted)
  • 1 tsp
    dijon mustard
  • 1 c
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
  • 1/4 tsp

How to Make Grilled Caesar Salad


  1. Heat grill.
  2. wash lettuce and cut in half lengthwise. Brush with Olive oil.
  3. mix all the dressing ingredients and set in fridge until needed.
  4. Place Romaine heads on the grill just to make them and wilt them a bit and mark them. (2-5 min)
  5. Place the heads on a plate and drizzle the dressing over them and sprinkle with cheese and croutons if you wish.
  6. I love extra lemon, so I squeeze extra on mine. Enjoy

Printable Recipe Card

About Grilled Caesar Salad

Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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