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Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts, silky homemade Caesar dressing, and crunchy croutons. The lettuce is grilled cut-side down until deeply charred, then finished with shaved Parmesan and lemon wedges.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Char the romaine
  1. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, with visible dark grill marks.
Make the Caesar dressing
  1. Whisk together mayonnaise, Parmesan cheese, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper until smooth.
Assemble
  1. Place the grilled romaine hearts on plates and drizzle with Caesar dressing.
  2. Top with croutons, shaved Parmesan, and lemon wedges for a crisp, bright finish.

Notes

For the best char and crunch, grill right after brushing with oil and keep the cut-side down so the hearts sear instead of steam. Store assembled salad in the fridge up to 1 day, but keep croutons separate if you can to prevent sogginess. Freezing is not recommended. For a lighter option, use light mayonnaise in the dressing to reduce calories while keeping the same creamy texture.