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Grilled Caesar Salad

Amanda
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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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Grilled Caesar Salad

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  • Author: Amanda
  • Yield: 2 to 4 servings 1x
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Description

Crisp and tender inside, charred and hot outside, this grilled Caesar salad is perfect for those nights when you can’t stand to be inside-and especially can’t stand to heat the oven or cook over the stove!

Ingredients

Scale

DRESSING:

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lemon plus 1 lemon, halved to grill
  • 1 to 2 garlic cloves, very finely minced or mashed to a paste
  • 1/2 teaspoon anchovy paste, or to taste, optional
  • 1/4 cup (1 ounce) freshly ground Parmesan, plus extra grated for topping

TO ASSEMBLE:

  • 2 Romaine hearts, halved with core left intact
  • 2 ounces cherry tomatoes, halved

Instructions

  1. For the dressing: Combine all of the ingredients in a medium mixing bowl and whisk until fully combined and emulsified.  Taste for seasonings and adjust if necessary.
  2. Preheat a large grill pan or outdoor grill over high heat.  Lightly drizzle the grill pan with olive oil and place the halved Romaine hearts and lemons, cut side down, on the grill.  Cook for 1 to 2 minutes, until charred but not wilted.  Remove from the grill to a serving platter.  Drizzle with a little of the dressing and add freshly grated Parmesan and the halved cherry tomatoes on top.  Place the grilled lemons around the platter and serve with the remaining dressing on the side.

Notes

Inspiration: Fully Grilled Caesar Salad on food52.com

  • Category: Salads, Grilling
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