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. —Loves Food Loves to Eat
Test Kitchen Notes
You know what we think? Cold Caesar salad is so yesterday. Make your old faithful salad just a little hotter with some time on the grill. It's the perfect unique take on a classic beloved dish, and you'll look forward to making it whenever you turn on the grill—you could also use a cast-iron skillet or grill pan during the colder months if you're craving a warm salad. This recipe was developed by Loves Food Loves to Eat, who works in tech marketing by day, but at night, she cooks, photographs, and spends time with her cat, Biscuit. We can't thank her enough for this awesome grilled Caesar salad!
And it's always so easy to make, which is what we love about a quick summertime recipe. All you have to do is put together your own homemade Caesar dressing, with pantry/fridge staples like oil, mayo, Worcestershire sauce, lemon juice, garlic, Parm, salt, and pepper, grill both the romaine and bread until they're nicely charred, then flood the leaves and bread with the dressing. 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 other ingredients. Feel free to add some grilled chicken or shrimp if you want to turn this into a fun entrée. You'll wonder why you've never charred your lettuce before—this recipe will certainly make you a true believer. —The Editors
- Prep time 10 minutes
- Cook time 5 minutes
- Serves 2 for a meal, 4 to 6 for a side
finely grated Parmesan
large lemon, juiced
1 1/2 tablespoons
extra-virgin olive oil, plus more for brushing
to 2 garlic cloves, pressed
Kosher salt and freshly ground black pepper
large (or 2 small to medium) romaine heart
baguette, halved lengthwise
- For the dressing, in a medium bowl, whisk the Parmesan, lemon juice, 1 1/2 tablespoons oil, mayonnaise, Worcestershire, and garlic; season with salt and pepper.
- Heat a grill to medium to medium-high heat.
- Cut the romaine heart(s) in half lengthwise. Brush the cut sides with oil, then season with salt and pepper. Brush the baguette with oil.
- Grill the romaine and bread cut side down for 1 to 2 minutes, until charred but not overly wilted.
- Serve warm. For presentation, serve the romaine hearts whole, surrounded by the bread, and dress to your liking. Or slice the lettuce crosswise and serve in a bowl with the bread and dressing.