With barbecue season in full swing, I decided to grill one of my favorite salads. And I'm so glad I did! The grilled Caesar Salad is delicious. After cooking the lettuce and bread for the croutons, I drizzled both of them with my excellent egg-less Caeser Salad dressing and was rewarded with an incredible flavor sensation. The lettuce was sweeter when cooked and still had a lovely crunch, the croutons delicious, and the dressing is scrumptious. This version has genuinely become one of my new favorites If you love Caesar Salad you must try grilling it. I promise you will love it!
Ingredients for Grilled Caesar Salad:
Salad:
4 hearts of romaine, halved
3 tablespoons olive oil
kosher salt
black pepper
Dressing:
1 cup mayonnaise
1/4 cup + 2 tablespoons lemon juice
1/4 cup + 2 tablespoons extra virgin olive oil
4 anchovy fillets, rinse and dried
3 cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup shredded parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Croutons:
1 baguette, cut into 3/4" pieces
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tips: The dressing can be made in advance and refrigerated. The croutons can also be made in advance; be sure to completely cool before storing them.
Let's see what we need.
We're ready to make the salad.
Add all of the dressing ingredients to a mini-food processor. Process until completed blended. Set aside.
Slice the bread and toss with oil, salt, and pepper; set aside.
Cut each heart of romaine in half. Place them cut side up on a tray and brush the topside with olive oil and season with salt and pepper.
Heat the grill to medium and place the lettuce cut side down on the rack. Grill about 2-3 minutes until grill marks start to appear. Place the bread and grill both sides until the grill mark appears. The lettuce and bread will both cook in 2-3 minutes.
Transfer the lettuce to a platter cut side up. Cut up half of the bread into small cubes. Save the rest of the slices to pass along when serving the salad. Just sprinkle the croutons on the lettuce, drizzle with some of the dressing and sprinkle with the cheese.
It's ready! This salad is delicious. The grilled lettuce, crisp croutons, and flavorful dressing will become a favorite of yours. Serve as a light lunch or as a side to whatever else you have cooked on the grill.
Enjoy!
Grilled Caesar Salad:
salad
Salad:
4 hearts of romaine, halved
3 tablespoons olive oil
kosher salt
black pepper
Dressing:
1 cup mayonnaise
1/4 cup + 2 tablespoons lemon juice
1/4 cup + 2 tablespoons extra virgin olive oil
4 anchovy fillets, rinse and dried
3 cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup shredded parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon black peppe
Croutons:
1 baguette, cut into 3/4" pieces
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Add all of the dressing ingredients to a mini-food processor. Process until completed blended. Set aside.
Slice the bread and toss with oil, salt, and pepper; set aside.
Cut each heart of romaine in half. Place them cut side up on a tray and brush the topside with olive oil and season with salt and pepper.
Heat the grill to medium and place the lettuce cut side down on the rack. Grill about 2-3 minutes until grill marks start to appear. Place the bread and grill both sides until the grill mark appears. The lettuce and bread will both cook in 2-3 minutes.
Transfer the lettuce to a platter cut side up. Cut up half of the bread into small cubes. Save the rest of the slices to pass along when serving the salad. Just sprinkle the croutons on the lettuce, drizzle with some of the dressing and sprinkle with the cheese.
Time-Saving Tips: The dressing can be made in advance and refrigerated. The croutons can also be made in advance; be sure to completely cool before storing them.
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