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Grilled Caesar Salad

Grilled Caesar salad with charred romaine hearts, creamy Caesar dressing, and crispy croutons. Cut-side grilling creates visible char marks and a smoky bite that pairs with shaved Parmesan and lemon.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Romaine hearts
  • 2 romaine hearts
Olive oil and seasoning
  • 2 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Toppings
  • 0.5 cup croutons
  • 0.25 cup Parmesan cheese, shaved
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Char the romaine
  1. Brush cut sides of romaine hearts with olive oil and season with salt and pepper.
  2. Grill cut-side down over medium-high heat for 2-3 minutes until charred.
Make and assemble
  1. Whisk together mayonnaise, Parmesan cheese, lemon juice, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth.
  2. Place grilled romaine hearts on plates, drizzle with Caesar dressing.
  3. Top with croutons, shaved Parmesan cheese, and lemon wedges.

Notes

For the best char, grill with cut-side down right after brushing so the surface stays glossy and caramelizes quickly. Store leftovers covered in the refrigerator for up to 2 days; keep dressing and toppings separate if possible to avoid soggy romaine. Freezing is not recommended. For a lighter option, use light mayonnaise in the dressing (texture may be slightly less rich).