Name: Grilled Romaine Caesar Salad with Grilled Lemon Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 hearts of romaine, sliced in half lengthwise; 2 lemons, cut in half; ½ baguette (we use gluten free), sliced on a bias in ¼ inch slices; Extra virgin olive oil, for drizzling; Parmesan cheese, for serving; Optional proteins: crispy pancetta or bacon, grilled chicken, grilled salmon; 2 anchovies; 2 garlic cloves; ½ teaspoon kosher salt; ½ teaspoon coarse black pepper; 3 tablespoons grated parmesan cheese; ¼ cup grilled lemon juice (approx 1 large lemon); 2 egg yolks; ½ teaspoon Dijon mustard; ½ cup extra virgin olive oil

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Introduction

Grilled Romaine Caesar Salad offers a smoky twist on a classic favorite. The char from the grill adds depth to the crisp romaine, paired with a vibrant grilled lemon Caesar dressing. This fresh and flavorful salad is perfect for a quick, impressive meal.

Grilled Romaine Caesar Salad with Grilled Lemon Dressing Recipe - Recipe Image

Ingredients

2 hearts of romaine, sliced in half lengthwise
2 lemons, cut in half
½ baguette (gluten free if preferred), sliced on a bias in ¼ inch slices
Extra virgin olive oil
2 anchovies
2 garlic cloves
½ teaspoon kosher salt
½ teaspoon coarse black pepper
3 tablespoons grated Parmesan cheese
¼ cup grilled lemon juice (approx. 1 large lemon)
2 egg yolks
½ teaspoon Dijon mustard
½ cup extra virgin olive oil
Parmesan cheese for serving
Optional: crispy pancetta or bacon, grilled chicken, grilled salmon

Instructions

Step 1: Preheat your grill for indirect cooking using the two-zone grilling method, aiming for a temperature of 400 degrees F in the cooking chamber.
Step 2: Lightly drizzle the baguette slices with extra virgin olive oil to coat.
Step 3: Place the romaine hearts, lemon halves, and baguette slices directly on the grill over direct heat. Grill for about 2 minutes per side, flipping often to ensure even charring. Look for toasted bread, nicely charred lemons, and romaine with grill marks but not burnt.
Step 4: Remove grilled items from the heat and set aside.
Step 5: To prepare the dressing, combine anchovies, garlic, kosher salt, coarse black pepper, and Parmesan cheese in a food processor. Blend until a smooth paste forms.
Step 6: Add the grilled lemon juice, egg yolks, Dijon mustard, and olive oil to the processor. Blend on low speed until the dressing emulsifies and thickens, about one minute.
Step 7: Serve the grilled romaine and bread drizzled with the grilled lemon Caesar dressing. Sprinkle extra Parmesan cheese on top and add optional proteins like crispy bacon, grilled chicken, or salmon if desired.

Tips & Variations

Use gluten-free baguette for a gluten-free version without compromising crunch and texture.
For a richer dressing, replace one egg yolk with a tablespoon of mayonnaise.
Add anchovy paste instead of whole anchovies if you prefer a smoother texture in your dressing.
Try swapping grilled lemon juice with fresh lemon juice for a brighter, less smoky flavor.
Top the salad with croutons made from the grilled baguette slices for extra crunch.

Storage

Store leftover grilled romaine and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat romaine briefly on the grill or in a hot pan to revive some char flavor before serving. Dress the salad just before eating to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw romaine instead of grilling it?

Yes, you can enjoy this salad with fresh romaine if you prefer. Grilling adds smoky flavor and softens the leaves slightly, but fresh romaine offers a crisp, classic texture.

Is it safe to use raw egg yolks in the dressing?

Raw egg yolks are traditional in Caesar dressing and provide richness and emulsification. If concerned, use pasteurized eggs or substitute with mayonnaise to maintain texture and flavor.