Grilled Romaine Caesar Salad turns a classic into something smoky and irresistible. By briefly charring romaine over high heat, the leaves gain a warm, slightly bitter edge that pairs perfectly with a creamy, umami-rich Caesar dressing. This version keeps things simple — a homemade dressing with anchovy, garlic, lemon, and Parmesan, crisp croutons, and optional grilled chicken or shrimp for a heartier meal.
This salad is fast to pull together and makes a great side for summer cookouts or an elevated weeknight dinner. The key is to grill just long enough to wilt and char the outer leaves while keeping the hearts cool and crunchy; the contrast is what makes this dish sing.
Helpful Tips
- Use sturdy, fresh romaine hearts and trim only the root end so leaves stay intact on the core while grilling.
- Make the dressing ahead and chill it — flavors meld and the emulsion holds better; re-whisk before serving if it separates.
- For even charring, brush the cut sides lightly with olive oil and press the romaine onto a hot grill (or grill pan) for 1–2 minutes per side; avoid flipping too often.
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Grilled Romaine Caesar Salad
Ingredients
- 1 tablespoon olive oil
- 1/3 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 2 large heads romaine lettuce sliced in half lengthwise
- 1/4 cup fresh lemon juice divided
- 1/2 cup Parmesan cheese freshly grated
Caesar dressing
- 1/3 cup mayo
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste or 1-2 chopped anchovies
- 1-2 teaspoons water if necessary to thin
Instructions
- Preheat your grill to medium-high heat.
- Heat a skillet over medium heat and add olive oil. Add the Panko, garlic powder, salt and pepper.
- Toast until golden brown, about 3 minutes, stirring constantly to avoid burning. Remove from heat and transfer to a plate.
- Drizzle olive oil and lemon juice over each romaine half. Season with salt and pepper.
- Place the romaine on the grill and cook for 2 minutes per side. Remove from the grill and set on a serving platter.
- In a jar, add the mayonnaise, Dijon, garlic, lemon juice, Worcestershire sauce, anchovy and water. Shake well to combine.
- Drizzle on the caesar dressing. Sprinkle the toasted breadcrumbs over the top.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.