Grilled Romaine Caesar Salad
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.
Servings: 4 servings
Calories: 238kcal
Ingredients
- 1 tablespoon olive oil
- 1/3 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- salt and black 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 paste (or chopped anchovies) and water. Shake well to combine.
- Drizzle on the Caesar dressing. Sprinkle the toasted breadcrumbs over the top.
Nutrition
Calories: 238kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 418mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1333IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg