Add a little summer flair to your salad by grilling your lettuce in this Grilled Caesar Salad Recipe. Still crunchy and delicious, but with a touch of grill flavor that will surprise you.
When grilling the lettuce in this Caesar Salad recipe, you don’t completely grill the lettuce through. No, we aren’t wilting the lettuce down like you would spinach or kale. We just want to keep the lettuce on the grill long enough to get those gorgeous grill marks and for the flavor of the grill to kiss the lettuce a bit. One thing I did compare to some of the Grilled Caesar Salad recipes I’ve seen is that I still chopped the lettuce like normal, but added some chopped lettuce that wasn’t grilled as well so it still had that crunch in Caesar salads that we all like. Worked out perfectly.
You could definitely get the grill flavor from the lettuce but still tasted like a fresh salad.
How do you make Caesar Salad Dressing
I have tried to make Caesar Salad Dressing on my own but I could never get it quite right. I finally found the best dressing from my food blogger friend the Recipe Critic. I wish I could take all the clout for this dressing recipe, but it was all her. I may have made some subtle changes here and there, but for the most part, it’s all her.
How to make Homemade Croutons
I also made my own croutons. I am telling you this is the easiest part of the whole recipe. All you do is buy some slightly stale bread like French or a Baguette, slice the bread in cubes to thin slices, toss them in a little olive oil, salt, and pepper, and place in a heated oven until toasty. This whole recipe is just easy, right?!
You can customize this salad recipe however you like. You can add grilled chicken or salmon to this recipe if you would like. You don’t even have to grill the edges if you don’t want to. It’s up to you, but either way, you’ll love it.
- 4 hearts of Romaine Lettuce, divided
- 1 tbsp. Olive oil
- ½ loaf of baguette or French Bread
- 1 ½ tbsp. Olive oil
- ¼ c, mayo
- 2 ½ tbsp. Lemon juice
- 1 ½ tbsp. Anchovy paste
- 1 tsp. Dijon mustard
- ½ tsp garlic, minced
- 2 tbsp. Olive oil
- ¼ c, Parmesan cheese, grated
- ¼ c. Parmesan Cheese, shavings
- Salt and pepper
- Preheat the oven to 350 Degrees. Set aside a long baking sheet.
- Slice the baguette or French bread into cubes or thin slices. Place in a bowl and drizzle with 1 ½ tablespoon of olive oil and add a pinch of salt and pepper. Toss and lay evenly on the baking sheet. Toast in the oven for 5-7 minutes on each side. Leave out and let cool.
- Take 2 Romaine lettuce hearts and cut them in half. Brush them lightly with olive oil on both sides and sprinkle with kosher salt and pepper. Place on the grill over indirect heat for about 2 minutes. Just long enough for the lettuce to get the grill marks and charred on the edges. You don’t want to cook down the lettuce completely. Remove and let cool
- NOTE: You can serve the salad with just the grilled lettuce and keep it open the way it is cut. Just drizzle with salad dressing, croutons, and cheese. I preferred to chop the lettuce normally with some non-grilled lettuce. It’s all a matter of preference.
- Once the grilled lettuce has cooled, chop as normal and place in a bowl. Take the remaining two Romaine hearts and chop as normal and add to the bowl with the grilled lettuce. Toss evenly.
- To make the dressing, add the mayo, lemon juice, anchovy paste, dijon mustard, minced garlic, and olive oil to a small bowl. Stir together to mix. Add salt and pepper to taste and grated parmesan cheese to bowl and mix well.
- Add shaved parmesan cheese, croutons, and begin to toss in the dressing (whatever amount you find appropriate) until all ingredients are well coated. Serve as desired.