Did you know you could grill your salad and it would actually be edible? Not just edible…dare I say even…delicious? As we enter warm weather, patio dinners and full-on grilling season, allow me to introduce you to this grilled Caesar salad!
Obviously, not all salad greens are well-suited to grilling, but romaine is perfect for it. You can split the heads in half, leaving the stem on so the leaves hold together, and grill whole. The interior stays crisp and tender, just barely warmed through-and the outside is charred, slightly crisp and warm. It’s a great interplay of textures and temperatures!
A zesty Caesar salad dressing (with or without anchovies) is the perfect accompaniment. Make it a little ahead of time so the flavors have time to meld. After grilling the Romaine, drizzle with dressing, grate some fresh Parm on top and add sweet cherry tomatoes. I love to add grilled lemon halves to the platter for anyone who wishes to brighten up their salad even more with those intense, caramelized lemon juices.
When you’re ready to spend the majority of your time outside, eating most of your meals from the grill in the dead-heat of summer, remember this salad! It’s here for you on those days when you want to make your entire meal on the grill. Some grilled baguette slices would only make this better.
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