Grilled Caesar Salad Delight (Printable Version)

A smoky and creamy charred salad delight.

# What You Need:

→ Romaine

01 - 2 large romaine hearts, halved lengthwise

→ Dressing

02 - 1/2 cup mayonnaise
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 2 cloves garlic, minced
07 - 4 anchovy fillets, mashed (optional for vegetarian)
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste

→ Croutons & Toppings

10 - 1 cup rustic bread, cut into bite-sized cubes
11 - 2 tablespoons olive oil (for croutons)
12 - 1/4 cup shaved Parmesan, for topping

# Step-by-Step Directions:

01 - Preheat a grill to medium-high heat.
02 - Brush romaine halves lightly with olive oil and season with salt and pepper.
03 - Place romaine halves cut-side down on the grill. Grill for 2-3 minutes per side until slightly charred but not wilted. Remove and set aside.
04 - Toss bread cubes with 2 tablespoons olive oil, salt, and pepper. Grill them on a tray or in a basket for 4-5 minutes, turning occasionally, until crisp and golden.
05 - In a small bowl, whisk together mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, mashed anchovies (if using), and grated Parmesan. Season with salt and pepper to taste.
06 - Arrange grilled romaine halves on a platter. Drizzle with Caesar dressing.
07 - Sprinkle grilled croutons and shaved Parmesan over the top.
08 - Serve immediately while the romaine is warm.

# Expert Advice:

01 -
  • Quick and easy preparation and cooking, ready in just 25 minutes.
  • Smoky charred romaine adds unique depth and flavor to the classic Caesar.
  • Perfect balance of creamy dressing, crunchy croutons, and savory Parmesan.
  • Flexible for vegetarians by simply omitting anchovies and using vegetarian Worcestershire sauce.
  • Great as a light main or a tasty side salad to grilled meats or seafood.
02 -
  • Brush the romaine with olive oil just before grilling to prevent sticking and enhance charring.
  • Keep an eye on the grill to avoid overcooking the romaine; it should be lightly charred but still crisp.
  • Use a grill basket or tray for croutons to prevent them from falling through the grates and to turn easily.
  • For a thicker dressing, refrigerate for 30 minutes before serving.
  • Always serve immediately while the salad is warm to enjoy the contrast of flavors and textures.
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