Go Back

Grilled Caesar Salad

Grilled romaine turns into charred lettuce hearts for a Caesar salad with smoky flavor. Finished with creamy Caesar dressing, crunchy croutons, and shaved Parmesan with lemon wedges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.5 tsp salt and pepper
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 tsp salt and pepper (dressing)
  • 1 croutons
  • 1 shaved Parmesan
  • 4 lemon wedges

Method
 

Grill the romaine
  1. Brush the cut sides of romaine hearts with olive oil and season with salt and pepper. Make sure the cut surfaces are fully coated for visible char marks.
  2. Grill cut-side down over medium-high heat for 2-3 minutes until charred. Look for dark grill lines and slightly softened leaves.
Make Caesar dressing and serve
  1. Whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until smooth. Season with salt and pepper to taste.
  2. Place the grilled romaine on plates, drizzle with Caesar dressing, and top with croutons, shaved Parmesan, and lemon wedges. Serve immediately so the croutons stay crisp.

Notes

Pro tip: Keep the romaine cut-side down only until you see strong char lines—overgrilling can make the hearts limp. Store leftover grilled romaine and dressing separately in the refrigerator up to 2 days; assemble with croutons and shaved Parmesan right before serving for best crunch. Freezing is not recommended. If you want a lighter option, use light mayonnaise for the dressing and keep the same lemon and Parmesan balance.