Description
This Best Grilled Caesar Salad recipe features smoky Caesar dressing, charred romaine hearts, homemade grilled croutons, and optional grilled lemons for a refreshing twist on a classic Italian salad. Perfect for summer grilling, it combines vibrant flavors and a lovely smoky aroma making it a standout starter or side dish.
Ingredients
Scale
Salad & Croutons
- 4 heads romaine hearts, sliced lengthwise
- 1/4 cup Parmesan cheese, grated
- 4 slices 3/4-inch-thick crusty white bread
- 1/4 cup olive oil, plus extra for croutons
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Grilled Lemons (optional)
- 2 lemons, cut in half
- 1 tablespoon sugar
Smoky Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1 teaspoon lemon zest (from 1/2 lemon)
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 1/2 teaspoon hickory liquid smoke
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Prepare Caesar Dressing: Combine mayonnaise, Dijon mustard, anchovy paste, Parmesan cheese, minced garlic, lemon zest, lemon juice, hickory liquid smoke, Worcestershire sauce, kosher salt, and black pepper in a blender. Blend on low speed while slowly pouring in olive oil until the dressing emulsifies and thickens. Refrigerate until ready to use.
- Prepare Grill and Ingredients: Clean and oil the grill grate. Preheat a charcoal or gas grill to medium heat (about 350°F). For optional grilled lemons, dip the cut sides into sugar on a small plate.
- Grill Romaine, Bread, and Lemons: Lightly brush all sides of romaine hearts, bread slices, and lemons (if using) with olive oil. Place them cut side down on the grill directly over the heat. Grill for about 2 to 5 minutes per side, watching carefully for desired char and color as cooking times may vary. Remove from grill once charred and warm.
- Make Croutons: Tear grilled bread into bite-size pieces and place in a bowl. Drizzle with 1 to 2 tablespoons olive oil, sprinkle with kosher salt and black pepper, then toss well to coat evenly.
- Assemble Salad: On a serving platter, arrange the grilled romaine hearts. Sprinkle grated Parmesan cheese and add the prepared croutons on top. Drizzle the smoky Caesar dressing over the salad. Serve with grilled lemons on the side for guests to squeeze over each serving if desired.
Notes
- Use crusty white bread for crispy croutons; sourdough or French bread work well.
- Adjust the amount of anchovy paste in dressing to taste if you prefer it milder or stronger.
- Grilled lemons add a subtle sweetness and smoky aroma but can be omitted if unavailable.
- Serve this salad immediately after assembling to maintain crispness of the romaine and croutons.
- For a vegetarian version, omit anchovy paste and Worcestershire sauce, or use vegetarian Worcestershire sauce alternatives.
