Grilled Caesar Salad

The charred edges, wilted leaves and crisp core make this updated version of the classic Caesar salad memorable. Like all Caesar salads, it's best served as soon as the leaves are dressed. Top the salad with sliced chicken breast, hard-boiled egg slices, shrimp, or sliced steak for a complete meal that's ideal for warm-weather cooking.

Serves 4–6

You’ll Need

  • 1 clove garlic
  • 2 Tbsp lemon juice
  • ¼ tsp anchovy paste
  • ½ tsp Worcestershire sauce
  • ½ tsp Dijon mustard
  • 6 Tbsp canola or safflower oil
  • 3 Tbsp fresh grated Parmesan cheese
  • ½ tsp salt
  • 3 romaine lettuce hearts, halved
  • 3 slices cooked bacon, crumbled
  • 1 cup croutons
  • 4 oz. shaved Parmesan cheese

Prep and Cook

  • Combine all of the dressing ingredients in a mini food processor and process until smooth. (If you don't have a food processor, mince the garlic and place in a bowl. Add the remaining ingredients and whisk until combined.)
  • Place the romaine hearts, cut sides down, on grill set over medium-high heat. Cover and cook until lettuce is grill marked and begins to wilt, 1–2 minutes.
  • Remove from the grill and transfer to a cutting board. Quickly chop into 1-inch strands. Scatter the greens over the cutting board and top with crumbled bacon, croutons and Parmesan cheese.
  • Drizzle the dressing over the salad and serve immediately. Alternatively, place all of the salad ingredients in a bowl and toss to combine. Top with the dressing and serve.


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