Description
This Grilled Romaine Lettuce Caesar Salad is a delightful twist on the classic Caesar salad. Grilling the romaine hearts adds a smoky flavor and transforms this dish into a warm, savory treat.
Ingredients
Units
Scale
Caesar Salad Dressing:
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) white wine vinegar or apple cider vinegar
- 1 tablespoon (15 g) mayonnaise
- 1 tablespoon (15 g) Dijon mustard
- 1 grated garlic clove
- 2–3 oil-packed anchovies, finely chopped
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper
Romaine Salad:
- 2 heads romaine lettuce hearts
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Mix the Caesar dressing: Combine all ingredients for the dressing in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well. The dressing can be made up to 5 days ahead. Store refrigerated.
- Make the salad: Trim a slim piece off the stem end of each romaine head, keeping the stem intact. Remove any damaged outer leaves. Cut each romaine heart in half. Drizzle olive oil over the cut sides, sprinkle with salt and black pepper. Cook the lettuce halves in a skillet until browned. Serve with dressing and cheese.
Notes
- I use drained, oil-packed anchovies for a mild flavor. Feel free to omit if desired.
- For best searing, ensure the lettuce is dry. Wash and dry thoroughly if needed.
- The dressing can be prepared ahead and refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 233 kcal
- Sugar: 4g
- Sodium: 563mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg
