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Grilled Caesar Salad: A Smokey Twist on Tradition

Grilled Caesar Salad: A Smokey Twist on Tradition

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Transform your salad routine with this rustic Grilled Caesar. By charring crisp romaine hearts over direct heat, we create a beautiful contrast between warm, caramelized edges and a cool, creamy egg-based dressing. This dish is a perfect marriage of smoky flavor and fresh crunch, elevated by sharp Parmesan and crispy sourdough croutons. It is a sophisticated, quick, and vibrant dish that serves as an impressive side or a light, meat-free main course for any summer gathering.

Ingredients

Scale

4 whole romaine hearts, sliced lengthwise through the stem
3 tbsp extra virgin olive oil
1/2 cup Parmesan cheese, freshly grated
3/4 cup non-alcoholic Caesar dressing
1 cup sourdough croutons
2 units lemon wedges

Instructions

Wash romaine hearts thoroughly under cold running water and pat completely dry.
Slice each heart vertically through the core, keeping the stem intact.
Brush the cut surfaces of the lettuce generously with olive oil.
Preheat your gas or charcoal grill to medium-high heat.
Place the romaine hearts cut-side down directly onto the hot grates for 2 to 3 minutes.
Remove from the heat once prominent char marks appear and edges are slightly wilted.
Arrange on plates with the charred side facing up.
Drizzle with non-alcoholic Caesar dressing, sprinkle with Parmesan and croutons, and serve with squeezable lemon wedges.

Notes

Ensure the lettuce is completely dry before brushing with oil to get the best char marks. Using fresh Parmesan makes a significant difference in the flavor depth. If you prefer, add cracked black pepper or extra lemon zest before serving.

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