Grilled Romaine Salad with Caesar Dressing is a delicious salad that is super easy to make. I love its simplicity, yet the dressing is big on flavor (and doesn’t include eggs). It’s great to serve any time of year.
This was one of the first recipes I posted on this site YEARS ago! I’ve only updated the photos here, though. The recipe itself has definitely stood the test of time.
This is not your typical Caesar salad. In my opinion, it’s better. The greens are grilled (along with the bread used for croutons), which gives it a slightly smoky flavor — mmm!
I love Caesar salad but in the past I haven’t made it at home very often. I really don’t like ordering it out at most restaurants (there are a few exceptions) for a few reasons. First, the raw eggs used in the standard-style dressing creep me out! Second, I think a lot of restaurants fail in the dressing department: I’m not picky, but many salads are served swimming in dressing, and it’s hard to order it on the side for a Caesar salad.
This recipe for Grilled Romaine Salad with Caesar Dressing is really nice because it’s easy to put together any time of year. You can easily make it inside using a grill pan on the stove, or outside on the grill.
The dressing includes anchovy paste for great flavor, and I love using the paste format because it’s so convenient. The ingredient that’s missing, raw egg, makes me most happy! No worries, because it’s not needed for flavor. This dressing is delicious.
This is a really nice summer salad, but like I said, you can make it indoors, even in the middle of winter! There isn’t anything complicated about this salad, and it only includes a handful of ingredients. It’s light, slightly smoky, and best of all, you’re in control of the dressing.
There’s still a little summer left, but you can still enjoy this even if you’ve packed up your grill for the season. It’s always a good time for Grilled Romaine Salad with Caesar Dressing!
Serves Serves 4
You'll love the simplicity and flavors in this salad! The dressing is easy to make and doesn't include eggs. You can use a grill pan on your stovetop to make this, or outside on your grill for a unique and flavorful salad.
- 2 heads of Romaine lettuce, washed and sliced in half lengthwise, with bottom stem intact
- 1/2 loaf of a baguette, sliced about 3-inches thick
- 2 garlic cloves
- Juice from one small lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup of extra virgin olive oil, plus extra to brush on the Romaine, and the bread
- 1-1/4 teaspoon anchovy paste
- Salt and pepper to season
- 1/2 cup freshly grated Parmesan cheese, plus extra to shave as garnish
- For the dressing, combine the garlic, lemon juice, Worcestershire, mustard, oil, anchovy paste, grated Parmesan, and salt and pepper a food processor and blend. Taste the dressing and adjust the seasoning as needed. Refrigerate until ready to use.
- Brush both sides of the bread slices with the oil and season with salt and pepper. Brush oil on both sides of the Romaine, and season with salt and pepper.
- Lightly spray or brush your grill grate with nonstick cooking spray or vegetable oil. Heat the grill to medium. Place the Romaine halves over the heat. Grill on both sides for about 2 minutes, or until lightly charred. Remove and set aside.
- Turn the grill to low and add the bread slices. Allow the bread to get toasty with just slight grill markings. Remove. When cool to the touch, tear into halves.
- Arrange the Romaine on a serving platter surrounded with the toasted bread.
- Shave Parmesan cheese over top.
- Serve with the dressing to drizzle over the top.