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
2 for a meal, 4 to 6 for a side
1 1/2 tablespoons
extra-virgin olive oil
large lemon, juiced
to 2 cloves pressed garlic
fresh grated Parmesan
salt and pepper, to taste
large (or 2 small to medium) romaine heart
baguette, halved lengthwise
In This Recipe
For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.
Heat barbecue to medium to medium-high heat.
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.
Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.
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.