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Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts, creamy Caesar dressing, and crunchy croutons. Quick grilling over medium-high heat gives visible char marks while the dressing brings a tangy, garlicky bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Romaine hearts
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper
Caesar dressing
  • 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
  • 0.5 tsp salt
  • 0.5 tsp pepper
Toppings
  • 1 croutons
  • 1 shaved Parmesan
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Prepare and grill the romaine
  1. Brush the cut sides of the romaine hearts with olive oil, then season with salt and pepper.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, with clear grill marks visible.
Make the Caesar dressing
  1. Whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce, then season with salt and pepper to taste.
Assemble
  1. Place the grilled romaine hearts on plates and drizzle with Caesar dressing.
  2. Top with croutons, shaved Parmesan, and lemon wedges for a crisp finish and bright acidity.

Notes

For best char and bite, grill with the cut-side fully contacting the grates and avoid moving the romaine during the 2-3 minute cook. Store leftover romaine and dressing separately in the fridge up to 2 days; assemble with toppings only when serving. Freezing is not recommended. If you want a lighter option, use light mayonnaise for the dressing without changing the method.