Have you ever put romaine lettuce on a grill? It sounds wrong until you try it. Cut the heads in half lengthwise, brush the flat side with olive oil, and grill cut-side-down for 2 to 3 minutes over medium-high heat. The outer leaves char while the inside stays cool and crunchy. Drizzle with Caesar dressing, top with Parmesan cheese and croutons, season with salt and pepper, and you have a salad that tastes like it came from a restaurant.
Grilling romaine introduces a smokiness that cold Caesar salads do not have. You bite through charred outer leaves before hitting the crisp, cool centre. Keep the halves intact for presentation, or chop them after grilling if you prefer a tossed salad. Either way, eat it immediately — it does not wait well and it does not need to.
Tips for Grilling Caesar Salad
Keep the core intact
Do not remove the core of the romaine before grilling. It holds the leaves together and prevents them from falling through the grate.
Slice through the head lengthwise so each half lies flat. The core acts as a handle when you flip the lettuce. Remove it at the table if you want, or leave it for structure.
Grill hot and fast
Two to three minutes on the cut side is enough. You want char marks and slight wilting on the surface, not fully cooked lettuce.
If the grill is not hot enough, the lettuce steams instead of charring. Medium-high heat gives you color quickly. Pull the halves off while the inside is still cold and crunchy.
Grilled Caesar Salad
- Total Time: 15 minutes
- Yield: Serves 4
Description
A delicious twist on the classic Caesar Salad, perfect for grilling season.
Ingredients
- 2 hearts of romaine lettuce, halved lengthwise
- 1/4 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- Cut the Romaine lettuce in half lengthwise and brush with olive oil.
- Place the lettuce cut side down on the grill and cook for 2-3 minutes until charred.
- Remove from the grill and drizzle with Caesar dressing.
- Top with Parmesan cheese and croutons.
- Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Does the lettuce wilt after grilling?
Only the outer leaves wilt slightly. The center stays crisp because the grill time is so short. Serve immediately for the best contrast between charred and cool.
Can I use homemade Caesar dressing?
Homemade dressing works well and tastes better than bottled. A traditional Caesar has anchovies, garlic, egg yolk, olive oil, lemon juice, and Parmesan. Thick dressings coat the warm leaves best.
What kind of croutons should I use?
Sturdy croutons that will not go soggy against the warm lettuce. Cube day-old bread, toss with olive oil and salt, and bake at 200 C (400 F) for 10 minutes. Store-bought work in a pinch.
