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Grilled Caesar Salad

Grilled romaine Caesar salad with charred lettuce hearts, creamy Caesar dressing, and crispy croutons. This BBQ-style salad makes an elegant side with visible grill marks and a bright lemon finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Romaine and grilling
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 1 salt
  • 1 pepper
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 salt
  • 1 pepper
Toppings
  • 1 croutons
  • 1 shaved Parmesan
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

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 surfaces are evenly coated for clear char marks.
  2. Grill cut-side down over medium-high heat for 2-3 minutes until charred. Cook just until the hearts soften slightly and develop visible grill stripes.
Make the Caesar dressing
  1. Whisk together mayonnaise, grated Parmesan, lemon juice, garlic, Dijon mustard, and Worcestershire sauce. Season with salt and pepper, whisking until smooth and creamy.
Assemble the salad
  1. Place grilled romaine hearts on plates and drizzle with Caesar dressing. Aim for a light coating so the char stays visible.
  2. Top with croutons, shaved Parmesan, and lemon wedges. Finish with the toppings right before serving for the best crunch.

Notes

Pro tip: keep the romaine cut-side down and resist flipping to preserve those signature char stripes. Refrigerate leftover dressing separately for up to 3 days; assembled salad is best the same day. Freezing isn’t recommended. For a lower-fat option, swap mayonnaise for light mayo and use part-skim Parmesan.