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Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts, creamy Caesar dressing, and crispy croutons. The cut-side-down grill method gives visible char marks and a smoky crunch, finished with shaved Parmesan and lemon wedges.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Romaine and seasoning
  • 2 romaine hearts Halved lengthwise
  • 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 garlic Minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 tsp salt
  • 0.25 tsp pepper
Toppings
  • croutons For topping
  • shaved Parmesan For topping
  • lemon wedges For serving

Equipment

  • 1 grill

Method
 

Char the romaine
  1. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, with visible char marks on the cut surface.
Make Caesar dressing
  1. Whisk together the mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until smooth and well combined.
Assemble and serve
  1. Place the grilled romaine on plates, keeping the charred side facing up.
  2. Drizzle with Caesar dressing so the romaine is glossy and coated.
  3. Top with croutons, shaved Parmesan, and lemon wedges for crunch and brightness.

Notes

For the best char, preheat the grill until hot and avoid moving the romaine for the full 2-3 minutes. Refrigerate leftover Caesar dressing in an airtight container for up to 4 days; assembled salad is best eaten the same day. Freezing isn’t recommended due to dressing texture changes. For a lighter option, use light mayonnaise in the dressing.