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Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts—cut-side down on the grill for 2–3 minutes for smoky, crisp edges. Finished with a creamy Caesar dressing and crunchy croutons, plus shaved Parmesan and lemon wedges for bright bite.
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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 and seasoning
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp pepper
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 tsp salt
  • 0.25 tsp pepper
Toppings
  • 0.5 cup croutons
  • 0.25 cup Parmesan
  • 2 lemon wedges

Equipment

  • 1 grill

Method
 

Grill the romaine
  1. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper, coating the surfaces that will touch the grill. Aim for an even layer so the char marks develop cleanly.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, keeping the cut surfaces in direct contact with the grates. Look for dark grill marks and slight wilting at the edges.
Make the Caesar dressing and serve
  1. Whisk together the mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce, then season with salt and pepper to taste. Whisk until smooth and thick enough to cling to the lettuce.
  2. Place the grilled romaine on plates and drizzle with Caesar dressing. Finish by topping with croutons, shaved Parmesan, and lemon wedges for brightness and crunch.

Notes

Pro tip: grill the romaine just until you see clear char and the cut edges soften—overcooking makes it too limp. Refrigerate leftover dressing in a sealed container for up to 4 days; assembled salad is best within 1 hour (croutons can go soggy). Freezing is not recommended. For a lighter option, use Greek-yogurt-based Caesar dressing or swap part of the mayonnaise with plain Greek yogurt.