Description
This Best Grilled Caesar Salad features smoky, charred romaine hearts grilled to perfection alongside crispy homemade croutons and optional grilled lemons. Tossed in a rich, smoky Caesar dressing with anchovy paste and hickory liquid smoke, this unique twist on a classic Italian salad brings bold flavors and satisfying textures to your table, perfect for summer cookouts or elegant dinners.
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 and grilling
- 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
- Make the 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 into a blender. Blend on low speed and slowly drizzle in olive oil until the dressing emulsifies into a creamy consistency. Refrigerate until ready to use.
- Prepare the Grill and Lemons: Clean and oil the grill grate. Preheat your charcoal or gas grill to medium heat, about 350°F. If using grilled lemons, sprinkle sugar evenly onto a small plate and dip the cut sides of 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, sugar-coated lemons (cut side down), and bread slices on the grill directly over the heat. Grill each side for approximately 2-5 minutes, watching closely to achieve a nice char and grill marks without burning. Remove from grill once desired char and color are reached.
- Prepare Croutons: Tear the grilled bread into bite-sized pieces and place them in a bowl. Drizzle 1-2 tablespoons olive oil over the bread pieces, season with kosher salt and pepper, and toss gently to coat evenly.
- Assemble the Salad: Arrange the grilled romaine hearts on a serving platter. Sprinkle grated Parmesan cheese over the top, add the prepared croutons, and drizzle generously with the smoky Caesar dressing. Serve with grilled lemon halves on the side for squeezing fresh lemon juice over individual servings if desired.
Notes
- Using crusty white bread with a sturdy texture yields the best croutons that hold up to grilling and tossing.
- Adjust the amount of anchovy paste in the dressing according to your preference for saltiness and umami flavor.
- Grilling lemons adds a subtle caramelized sweetness to the salad when squeezed over the top.
- Ensure the grill is properly oiled to prevent the romaine and bread from sticking and tearing.
- For a vegetarian version, omit anchovy paste and Worcestershire sauce and replace with a vegan Worcestershire alternative.
- The smoky flavor can be adjusted by varying the amount of hickory liquid smoke in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg
