Grilled Caesar Salad Recipe

Grilled Caesar Salad

Anita Schecter

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
312 Calories
25g Fat
18g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 312
% Daily Value*
Total Fat 25g 32%
Saturated Fat 4g 22%
Cholesterol 8mg 3%
Sodium 647mg 28%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 6g
Vitamin C 7mg 34%
Calcium 136mg 10%
Iron 2mg 14%
Potassium 379mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The classic ingredients of a Caesar salad are romaine lettuce, crispy croutons, a sharp, garlic-flavored dressing and plenty of Parmesan cheese. Legend has it that a man named Caesar Cardini invented it while working at his restaurant, Caesar's, in 1924. However, there are staff members working there at the time who claim the credit for creating it. In any event, the salad has remained immensely popular for almost a century.

An even bigger salad scandal is the fact that, while we think of Caesar dressing as containing anchovies, Cardini's daughter claims the original dressing did not, and instead got its flavor from anchovy-infused Worcestershire sauce.

What is certain is that the original salad did not contain grilled lettuce, but this modern update adds a touch of smoky flavor that pairs wonderfully with the garlicky dressing.

Whether you believe the true Caesar requires anchovies and a raw egg or not, this recipe bypasses both in favor of more familiar ingredients that most people tend to have around the kitchen. Mayonnaise replaces the creamy emulsification properties of the raw egg and Worcestershire sauce provides the briny taste we associate with Caesar dressing.

There are plenty of ways to customize a Caesar salad. Add bacon for an extra-salty and crunchy treat or, while you're already grilling the romaine, add in some grilled chicken to make a heartier plate, perfect for lunch.


For the Dressing:

  • 1 clove garlic, finely minced

  • 3 tablespoons olive oil, divided

  • 2 tablespoons mayonnaise

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1/4 cup grated Parmesan cheese

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Lettuce:

  • 2 hearts romaine lettuce, cut in half lengthwise (leave root end intact so the leaves hold together)

  • 1 tablespoon olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Croutons:

  • 3 thick slices crusty bread

  • 1 tablespoon olive oil

Steps to Make It

  1. Gather the ingredients. Preheat a grill to medium-high heat. You can use either an outdoor grill or indoor grill pan for this recipe.

  2. Make the dressing by whisking together the minced garlic, olive oil, mayonnaise, Worcestershire, lemon juice, Dijon mustard and grated Parmesan cheese. Season with salt and ground black pepper.

  3. Brush the romaine hearts with the tablespoon of olive oil and season with salt and pepper. Place the lettuce, cut side down, on the grill and cook until lightly marked. This should take about 4 to 5 minutes.

  4. Brush the bread slices with the remaining tablespoon of olive oil. You can leave the bread whole and grill it for about 5 minutes, then cut it into cubes. Alternatively, you can cut into cubes first and bake in the oven at 400 F for 10 minutes

  5. Place the grilled romaine hearts and croutons on plates and serve with the dressing.