Grilled Caesar Salad

Grilled romaine Caesar salad with charred lettuce hearts, creamy Caesar dressing, and crispy croutons. The cut-side-down grilling technique creates visible char marks for a smoky BBQ salad side.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

Romaine hearts

2 romaine hearts

Seasoning

2 tbsp olive oil
0.5 salt and pepper Use to season romaine and to taste in the dressing.

Caesar dressing

0.5 cup mayonnaise
0.25 cup Parmesan cheese, grated Grated for dressing; plus extra for topping if desired.
2 tbsp lemon juice
2 clove garlic, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
0.5 salt and pepper Add to taste.

Toppings

1 croutons Use crispy croutons for texture.
0.25 Parmesan cheese, shaved For finishing on top.
1 lemon wedges Serve alongside or over the salad.

Method

Grill the romaine

Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, with dark char marks visible.

Make the Caesar dressing

Whisk together the mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce, then season with salt and pepper to taste.

Assemble and serve

Place the grilled romaine hearts on plates, drizzle with Caesar dressing, and let it lightly coat the charred surfaces.
Top with croutons, shaved Parmesan, and lemon wedges for bright finish and crunch.

Notes

Pro tip: Keep the grill temperature steady so the cut sides char without overcooking the romaine—serve immediately for best crunch. Refrigerate leftover dressing separately in an airtight container up to 3 days; grilled romaine is best eaten the same day (freeze is not recommended). For a lighter option, use light mayonnaise in the dressing and keep the rest the same.