Go Back

Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts, tangy Caesar dressing, and crunchy croutons. Cut-side grilling creates visible char marks and crisp edges for an elegant side dish with BBQ-style flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Romaine salad base
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.25 tsp salt Use to season the cut sides of the romaine and to season the dressing.
  • 0.25 tsp pepper Use to season the cut sides of the romaine and to season the dressing.
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp lemon juice
  • 2 cloves garlic Minced.
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
Toppings
  • 0.75 cup croutons
  • 0.25 cup Parmesan cheese Shaved, for topping (use extra if desired).
  • 2 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Char the romaine
  1. Brush the cut sides of romaine hearts with olive oil and season with salt and pepper. Make sure the cut surface is evenly coated so it grills with color.
  2. Grill the romaine hearts cut-side down over medium-high heat for 2-3 minutes until charred. Look for dark char marks and lightly crisp edges before moving to the plates.
Make the Caesar dressing
  1. Whisk together mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Whisk until smooth and thick enough to drizzle.
Assemble and serve
  1. Place the grilled romaine hearts on plates and drizzle with Caesar dressing. Add the dressing right before serving so the lettuce stays crisp.
  2. Top with croutons, shaved Parmesan cheese, and lemon wedges. Finish with a fresh squeeze from the lemon wedges at the table.

Notes

Pro tip: keep the grill at medium-high and don’t overcook—2-3 minutes is enough for char without wilting the hearts. Refrigerate leftovers in an airtight container for up to 2 days, but expect the romaine to soften; dress only when ready to eat. Freezing isn’t recommended due to texture changes. For a lighter option, use light mayonnaise and reduce Parmesan slightly while keeping the lemon and Dijon for the same tang.