Fully Grilled Caesar Salad

May 11, 2010
4 Ratings
Photo by Mark Weinberg
Author Notes

In the spring and summer, I like to grill every part of a meal if I can. When friends told me they had tried grilled salad, I couldn't wait to make it. This simple Caesar salad comes together in minutes: The lettuce and baguette are grilled for a nice charred flavor, and the super easy dressing uses ingredients you probably already have at home. For a heartier meal, add sliced, grilled chicken. —Loves Food Loves to Eat

Test Kitchen Notes

WHO: Loves Food Loves to Eat works in tech marketing by day, but at night, she cooks, photographs, and spends time with her cat, Biscuit.
WHAT: Cold Caesar salad is so yesterday. Make your old faithful a little hotter with some time on the grill.
HOW: Whisk together a quick Caesar dressing. Grill romaine hearts and bread until charred and smoky. Serve warm, flooded with dressing.
WHY WE LOVE IT: It's barbecue season and your grill is already hot, so why not throw your salad on there, too? This comes together in a snap, and even without any anchovies or eggs in sight, the dressing gets plenty of punch from the lemon, Worcestershire sauce, and garlic. —The Editors

  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 2 for a meal, 4 to 6 for a side
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 large lemon, juiced
  • 1 to 2 cloves pressed garlic
  • 1/3 cup fresh grated Parmesan
  • 1 pinch salt and pepper, to taste
  • 1 large (or 2 small to medium) romaine heart
  • 1/2 baguette, halved lengthwise
In This Recipe
  1. For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.
  2. Heat barbecue to medium to medium-high heat.
  3. Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.
  4. Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.
  5. Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing.

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