We love just about any variation on a Caesar salad you can think of, but this one is a real favorite. The flavor grilling imparts to both the croutons and the romaine is unique and truly delicious, plus, it looks pretty too! Think of an old-fashioned wilted lettuce salad only better.Print
Grilled Caesar Salad
Grilling both the romaine lettuce and the croutons adds a unique flavor profile to this variation on a classic Caesar salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 3 whole hearts of romaine
- Olive oil
- Freshly ground black pepper to taste
- 1/2 cup freshly grated parmesan cheese
For the croutons:
- 1/2 French baguette (about 3-inch diameter)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 6 skewers, about 4-inches long
For the dressing:
- 1 or 2 small cloves garlic, very finely chopped
- 2 eggs, lightly beaten (see notes)
- 2 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- 6 or 7 anchovy fillets, rinsed and mashed (or 1-1/2 teaspoons anchovy paste)
- 3/4 cup olive oil
- Preheat a gas or charcoal grill to medium-high heat (about 400°F).
- Lightly rinse the outside of the romaine hearts and pat dry. Halve lengthwise, leaving the core in tact to hold the lettuce together and lay on a towel to absorb any excess moisture.
- In a small bowl, combine the garlic, eggs, lemon juice, Worcestershire sauce, mustard and anchovies. Gradually whisk in the olive oil. Taste and add more lemon juice or Worcestershire if desired. Set aside.
- Halve the baguette lengthwise and cut crosswise into 3/4-inch thick slices. Skewer 4 pieces of baguette onto each skewer. Place the butter and olive oil in a small saucepan. Add the smashed garlic clove and heat on low for about 5 minutes. Brush the croutons liberally on both sides and transfer to a plate. Lightly oil the grill grates and grill the croutons for about 1 minute per side or until toasted and golden brown. Transfer to a plate and set aside.
- Brush the cut side of the romaine with a little bit of olive oil (don’t overdo it) and sprinkle with salt and pepper. Oil the grill grates and grill the lettuce, cut side down for about 3 minutes. Turn over, grill 1 minute additional and transfer to 6 individual salad plates.
- To serve, top each romaine heart with a skewer of croutons, sprinkle with parmesan cheese and a bit of freshly ground black pepper. Drizzle with dressing and serve immediately.
We like to use pasteurized eggs whenever possible, but if you can’t find them, refrigerated egg substitute sold in the carton (e.g. Egg Beaters) will do. Use 4 to 5 tablespoons.
If you’re in a hurry and don’t want to fuss with whole anchovies, substitute 1 tablespoon of anchovy paste from a tube. The taste is pretty good, although it can be a little saltier than rinsed anchovies.