Description
This Best Grilled Caesar Salad combines smoky charred romaine hearts with crunchy homemade croutons and a rich, smoky Caesar dressing. Grilled lemons add a delightful citrus twist, making this salad a perfect flavorful side or light main course with an Italian flair.
Ingredients
Scale
Salad and Croutons
- 4 heads romaine hearts, sliced lengthwise
- 1/4 cup Parmesan cheese, grated
- 4 slices crusty white bread, 3/4-inch thick
- 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 the Caesar Dressing: In a blender, combine mayonnaise, dijon mustard, anchovy paste, Parmesan cheese, minced garlic, lemon zest, lemon juice, hickory liquid smoke, Worcestershire sauce, kosher salt, and freshly ground black pepper. Blend on low speed and gradually pour in the olive oil while the blender is running until the dressing is emulsified and creamy. Refrigerate until ready to use.
- Prepare the Grill and Grill Lemons (Optional): Clean and oil the grill grate. Preheat a charcoal or gas grill for direct grilling over medium heat (about 350°F). For grilled lemons, spread sugar on a small plate and dip the cut sides of the lemon halves into the sugar to coat.
- Grill Romaine and Bread: Lightly brush all sides of the romaine hearts and bread slices with olive oil. Place the romaine hearts, sugared lemon halves (if using), and bread slices cut side down onto the grill over direct heat. Grill each item for about 2 to 5 minutes per side, watching closely to develop char marks and desired color without burning. Remove from the grill once ready.
- Make Croutons: Tear the grilled bread into bite-sized pieces and place them in a bowl. Drizzle with 1 to 2 tablespoons olive oil, and sprinkle with kosher salt and freshly ground black pepper. Toss well to evenly coat the croutons.
- Assemble the Salad: Arrange the grilled romaine hearts on a serving platter. Layer the salad with grated Parmesan cheese and the homemade croutons. Drizzle the smoky Caesar dressing evenly on top. Serve with grilled lemon halves for guests to squeeze extra juice over their salads if desired.
Notes
- For a vegetarian version, omit anchovy paste and substitute with capers or extra Worcestershire sauce (ensure vegetarian).
- Use day-old crusty bread for croutons to enhance crunchiness.
- Control the level of smokiness in the dressing by adjusting the liquid smoke quantity to your taste.
- Grilling the romaine adds a wonderful smoky flavor and changes the texture, but you can use raw romaine if preferred.
- Keep an eye on the grill to avoid burning the bread and lemons as grill temperatures can vary.
- The recipe serves well as a side dish but can be increased for a light main course by adding grilled chicken or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
