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.
Grilled Caesar Salad
- 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
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 6 wooden skewers, 4-inch
For the dressing:
- 1-1/2 cloves garlic, minced
- 2 eggs, lightly beaten (see safety notes below)
- 2 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- 6 or 7 anchovy fillets, rinsed and mashed
- 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 intact 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.