Best Grilled Caesar Salad

Ingredients

• 4romaine hearts, sliced lengthwise
• 25 g (¼ cup)grated Parmesan cheese
• 4 slices, about 2 cm thick (¾-inch-thick)crusty white bread
• 60 ml (¼ cup), plus extra for the croutonsolive oil
• 1.25 ml (¼ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 2lemons, halved (optional)
• 15 ml (1 tablespoon)sugar (optional)
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)anchovy paste
• 25 g (¼ cup)grated Parmesan cheese
• 1 clovegarlic, minced
• 5 ml (1 teaspoon)lemon zest (from ½ lemon)
• 30 ml (2 tablespoons)fresh lemon juice (from ½ lemon)
• 2.5 ml (½ teaspoon)hickory liquid smoke
• 5 ml (1 teaspoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 60 ml (¼ cup)olive oil

Instructions

1. 1

   Blend the dressing

   Put all the dressing ingredients except the olive oil in a blender and blend on low. With the blender running, gradually pour in the oil until the dressing emulsifies. Refrigerate until ready to use.

2. 2

   Prepare the grill

   Clean and oil the cooking grate. Prepare a charcoal or gas grill for direct grilling over medium heat, about 175°C (350°F).

3. 3

   Sugar the lemons

   If using the optional sugar, spread it on a small plate and dip the cut sides of the lemon halves into it.

4. 4

   Grill the ingredients

   Lightly brush the bread slices and romaine on all sides with olive oil. Put the romaine hearts, lemons and bread, cut side down, over direct heat and cook for about 2–5 minutes per side. Watch each item closely, as grill temperatures and cooking times can vary; remove each one when it has the char and colour you want.

5. 5

   Season the croutons

   Tear the bread into bite-sized pieces and put them in a bowl. Drizzle with 1–2 tablespoons of olive oil, season with salt and pepper, and toss to coat.

6. 6

   Assemble the salad

   Arrange the grilled romaine on a serving platter. Add the Parmesan and croutons, then drizzle with the smoky Caesar dressing. Serve, squeezing grilled lemon juice over individual portions if you prepared the lemons.

What is grilled Caesar salad?

Caesar salad is a restaurant classic associated with Italian-American cooking; its familiar dressing combines savoury, tangy and creamy flavours. This version takes the romaine and bread to the grill for a charred edge and warm, toasty croutons.

Grilled lettuce: the cut surfaces brown quickly while the leaves stay sturdy enough to hold the dressing. A smoky mayonnaise-based sauce and optional charred lemon give this version its distinctive twist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 6g protein, 14g carbs, 27g fat.

The bread and sugar provide most of the carbohydrates, while olive oil and mayonnaise contribute much of the fat. Parmesan, mayonnaise and anchovy paste provide some protein, though the salad is not especially protein-focused; serve it with grilled chicken, fish or beans to make a more balanced plate.

Why the dressing works

Anchovy paste: it adds a savoury depth that complements the Parmesan without needing whole anchovies. Dijon mustard and lemon juice bring sharpness, while mayonnaise gives the sauce its creamy body.

Olive oil: pour it in gradually while blending so it emulsifies with the other ingredients. Liquid smoke adds a hint of grill character to the dressing itself.

Getting good grill marks

Romaine: brush the hearts lightly with oil and place them cut side down over direct heat. Turn them as needed, watching for browned edges and a little char rather than waiting for the leaves to wilt completely.

Bread and lemons: they may cook at a different pace from the lettuce, so check each item separately and lift it off when ready. The recipe gives a broad 2–5 minutes per side because heat can vary across the grill.

Making the croutons

Thick slices: the crusty bread holds up to grilling and can be torn into substantial, crunchy pieces afterwards. Brushing the slices with oil helps them toast over the heat.

Season after grilling: toss the torn bread with olive oil, salt and pepper while it is still warm. This coats the pieces evenly and makes them easy to scatter over the salad.

Choosing the lemons

Grilled lemons: optional sugar on the cut sides encourages browning and brings a subtle caramelised note. Grill them alongside the other ingredients, then squeeze the juice over servings at the table.

Skip the sugar: the salad still works without it, and the lemon remains an optional finishing touch. Use the dressing's lemon juice as the main citrus flavour if you leave the grilled halves out.

Serving the salad

Assemble just before serving so the grilled romaine is warm and the croutons keep their texture. A platter makes it easy to layer the cheese, bread and dressing over the hearts.

Serve it as a substantial side with grilled chicken, fish or other simple mains. For a lighter meal, add a bowl of soup or extra vegetables alongside.

Recipe notes & tips

• Chill the dressing while you prepare the grill so it is ready to drizzle at serving time.
• Set out a tray near the grill so each ingredient can be removed as soon as it is done.
• Keep the romaine hearts intact while grilling so they are easier to turn and arrange.
• Tear the grilled bread after cooking for irregular pieces that catch the dressing.
• Offer extra lemon at the table so everyone can adjust the acidity to taste.

Variations

• Add chicken: serve sliced grilled chicken alongside or over the romaine for a more filling salad.
• Use sourdough: swap in crusty sourdough bread for croutons with a tangier flavour.
• Skip the anchovy: leave out the anchovy paste for a milder dressing, and season to taste.
• Make it vegetarian: use a vegetarian alternative to Parmesan and Worcestershire sauce.
• Add extra vegetables: grill courgette or asparagus alongside the romaine and arrange them on the platter.

Common mistakes to avoid

• Leaving the grill unattended: bread and lettuce can char quickly, so check each item frequently.
• Overcooking the romaine: remove it once it has colour and still holds its shape.
• Pouring in the oil too quickly: add it gradually with the blender running to help the dressing emulsify.
• Dressing too early: wait until just before serving so the croutons do not soften.
• Crowding the grill: cook in batches if needed so each ingredient has room over the direct heat.

How to store

Store leftover dressing in a covered container in the refrigerator and use within 3 days. The assembled salad is best eaten straight away; keep leftover grilled romaine and croutons separately in the fridge for up to 1 day, then serve cold or briefly reheat the romaine in a pan.

Frequently asked questions