Grilled Caesar Salad

I love Caesar Salad and with summer upon us I was inspired to try something new by grilling the romaine. It doesn’t take long just 2-3 minutes to give it a nice char, adding yet another delicious layer to our Caesar. For an extra something special we plated each salad with Skewered Mozzarella-Bagna Càuda instead of serving with traditional croutons.

Caesar-Grilled-Finished

Dressing

Place anchovies into a blender or food processor with garlic, Dijon mustard, Worcestershire and vinegar. Next, add lemon juice and blend well. Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, drizzle olive oil into the mixture in a small stream to emulsify. Scrape the sides, and mix again to thoroughly combine. Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours before using it on the salad to combine the flavors.

Salad

Preheat grill to medium high. Brush all romaine halves with olive oil on both sides and season with salt and pepper. Place on grill and cook for 2-3 minutes per side, until nicely charred.

Place 2 cooked romaine halves one each plate and drizzle with dressing top with anchovies (optional), cheese and serve with a Skewered Mozzarella-Bagna Càuda on the side.

 

Print

Grilled Caesar Salad

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
Scale

Ingredients

Salad

  • 68 small-medium Hearts of Romaine, sliced in half lengthwise through the core
  • Olive Oil
  • Salt & Pepper

Caesar Dressing

  • 2 cloves Fresh Garlic (peeled)
  • 4 whole Anchovy Fillets
  • 23 Tablespoons Dijon Mustard
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 whole Lemon, Juiced
  • 1/2 cup Olive Oil
  • 1 teaspoon Worcestershire Sauce
  • 1 dash Salt
  • Generous Cracked Black Pepper, to taste
  • 1/4 cup Freshly Grated Parmigiano-Reggiano

Garnish-Accompaniment

Instructions

Dressing

  1. Place anchovies into a blender or food processor with garlic, Dijon mustard, Worcestershire and vinegar. Next, add lemon juice and blend well.
  2. Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, drizzle olive oil into the mixture in a small stream to emulsify. Scrape the sides, and mix again to thoroughly combine.
  3. Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined.
  4. Refrigerate the dressing for a few hours before using it on the salad to combine the flavors.

Salad

  1. Preheat grill to medium high.
  2. Brush all romaine halves with olive oil on both sides and season with salt and pepper.
  3. Place on grill and cook for 2-3 minutes per side, until nicely charred.
  4. Place 2 cooked romaine halves one each plate and drizzle with dressing top with anchovies (optional), cheese and serve with a Skewered Mozzarella-Bagna Càuda on the side.

Notes

Try grilled Romaine, you’ll love it!

Coming soon!