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Grilled Caesar Salad

Grilled romaine Caesar salad with charred lettuce hearts, creamy Caesar dressing, and crispy croutons. Method is quick grilling for visible char marks, then finishing 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Romaine hearts
  • 2 romaine hearts Halved lengthwise
For brushing
  • 2 tbsp olive oil Brush cut sides
  • salt and pepper Season the romaine
Caesar dressing
  • 0.5 cup mayonnaise For the dressing
  • 0.25 cup Parmesan cheese, grated Use finely grated
  • 2 tbsp lemon juice Fresh lemon juice
  • 2 garlic Minced
  • 1 tsp Dijon mustard For body and tang
  • 1 tsp Worcestershire sauce For savory depth
  • salt and pepper Season dressing to taste
Toppings
  • Croutons Crispy croutons
  • shaved Parmesan For topping
  • lemon wedges For serving

Equipment

  • 1 cast iron skillet

Method
 

Grill the romaine
  1. Brush the cut sides of romaine hearts with olive oil and season with salt and pepper, ensuring each cut face is coated. Visual cue: the cut surfaces look glossy with oil and lightly speckled with seasoning.
  2. Grill the romaine hearts cut-side down over medium-high heat for 2-3 minutes until charred. Visual cue: you should see dark char marks and the cut edges start to soften.
Make Caesar dressing
  1. Whisk together mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until smooth and creamy. Visual cue: the mixture turns uniform in color with no visible garlic clumps.
  2. Season the dressing with salt and pepper to taste. Visual cue: taste-adjust so the dressing is balanced and bright, not flat.
Assemble
  1. Place grilled romaine hearts on plates and drizzle with Caesar dressing. Visual cue: dressing coats the charred faces without fully soaking through.
  2. Top with crispy croutons, shaved Parmesan, and lemon wedges. Visual cue: croutons sit on top with visible texture and the Parmesan looks finely layered.

Notes

Pro tip: Grill cut-side down only long enough to char—overgrilling dries the romaine. Store leftover grilled romaine and dressing separately in airtight containers for up to 2 days in the fridge; assemble fresh for best crunch. Freezing isn’t recommended for this salad. For a dairy-lite swap, use part-skim or a lower-fat Parmesan-style cheese in the dressing.