Description
This Best Grilled Caesar Salad recipe brings a smoky, charred twist to the classic Caesar salad by grilling romaine hearts, homemade croutons, and optional grilled lemons. The salad is topped with a creamy smoky Caesar dressing featuring mayonnaise, anchovy paste, and hickory liquid smoke for a rich flavor profile perfect for summer meals or backyard cookouts.
Ingredients
Scale
Salad + Croutons
- 4 heads romaine hearts, sliced lengthwise
- 1/4 cup Parmesan cheese, grated
- 4 slices 3/4-inch-thick crusty white bread
- 1/4 cup olive oil, plus extra for croutons
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Grilled Lemons (optional)
- 2 lemons, cut in half
- 1 tablespoon sugar
Smoky Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1 teaspoon lemon zest (from 1/2 lemon)
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 1/2 teaspoon hickory liquid smoke
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Prepare Caesar Dressing: Combine mayonnaise, Dijon mustard, anchovy paste, Parmesan cheese, minced garlic, lemon zest, lemon juice, hickory liquid smoke, Worcestershire sauce, kosher salt, and black pepper in a blender. Blend on low speed, then gradually pour in olive oil while blending until the dressing is fully emulsified. Refrigerate until ready to use.
- Prepare Grill and Ingredients: Clean and oil the cooking grate of a charcoal or gas grill. Preheat grill to medium heat, about 350°F. If using grilled lemons, pour sugar onto a small plate and dip the cut sides of the lemon halves into the sugar to coat.
- Grill Romaine, Bread, and Lemons: Lightly brush all sides of the romaine hearts and bread slices with olive oil. Place the romaine hearts (cut side down), bread slices (cut side down), and lemons (cut side down) on the grill over direct heat. Grill each item for about 2 to 5 minutes per side, watching closely for desirable char and color. Remove from the grill once done.
- Make Croutons: Tear grilled bread into bite-sized pieces and place them in a bowl. Drizzle 1 to 2 tablespoons olive oil over the bread, then sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat the croutons.
- Assemble Salad: Place grilled romaine hearts onto a serving platter. Sprinkle grated Parmesan cheese evenly over the top, add the prepared croutons, and drizzle with the smoky Caesar dressing. Serve immediately. If using, squeeze grilled lemon juice over individual servings for added brightness.
Notes
- For a vegan variation, substitute mayonnaise with vegan mayo and omit anchovy paste and Worcestershire sauce or use vegan Worcestershire.
- Monitor grilling time carefully to avoid burning the romaine and bread; grill temperatures may vary.
- Grilled lemons add a nice citrusy sweetness, but are optional if you prefer a classic flavor.
- Use crusty bread like a French baguette for best croutons texture and flavor.
- Refrigerate the dressing up to 2 days ahead for enhanced flavor infusion.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
