Description

This Grilled Romaine Caesar Salad features lightly charred romaine hearts, grilled lemon juice, and a creamy Caesar dressing made with anchovies and Parmesan cheese. Toasted baguette slices add crunch, and optional proteins like crispy pancetta, grilled chicken, or grilled salmon make it a satisfying meal. The grilling adds a smoky depth to the classic Caesar flavors, making it perfect for a summer barbecue or a fresh, flavorful salad.

Ingredients

Scale

Salad Ingredients

2 hearts of romaine, sliced in half lengthwise
2 lemons, cut in half
½ baguette (gluten free preferred), sliced on a bias in ¼ inch slices
Extra virgin olive oil (for drizzling and grilling)
Parmesan cheese (for serving)
Crispy pancetta or bacon (optional, for serving)
Grilled chicken (optional, for serving)
Grilled salmon (optional, for serving)

Dressing Ingredients

2 anchovies
2 garlic cloves
½ teaspoon kosher salt
½ teaspoon coarse black pepper
3 tablespoons grated Parmesan cheese
¼ cup grilled lemon juice (approximately 1 large lemon)
2 egg yolks
½ teaspoon Dijon mustard
½ cup extra virgin olive oil

Instructions

Prepare Grill: Preheat your grill using the two-zone grilling method for indirect cooking. Aim to reach an internal cooking chamber temperature of about 400 degrees Fahrenheit to ensure proper charring of the ingredients.
Oil Bread: Lightly drizzle the sliced baguette pieces with extra virgin olive oil to prepare them for grilling and help achieve a crisp, golden texture.
Grill Romaine, Lemons, and Baguette: Place the romaine hearts, lemon halves, and baguette slices directly on the grill over direct heat. Grill for approximately 2 minutes per side. Flip often and watch closely since each component chars differently. Remove from the grill once the bread is toasted golden, the lemons have a nice dark char, and the romaine develops a slight char without burning.
Make the Dressing: In a food processor, combine the anchovies, garlic cloves, kosher salt, black pepper, and grated Parmesan cheese. Grind until the mixture forms a smooth paste. Add the grilled lemon juice, egg yolks, Dijon mustard, and olive oil. Blend on low speed for at least one minute until the dressing emulsifies and thickens.
Serve: Plate the grilled romaine hearts and toasted baguette slices. Drizzle generously with the grilled lemon Caesar dressing and sprinkle additional Parmesan cheese on top. Add optional toppings such as crispy pancetta or bacon, grilled chicken, or grilled salmon to enhance protein content and flavor.

Notes

Use fresh, high-quality anchovies for the best flavor in the dressing.
Grilling the lemon before juicing adds a smoky, caramelized flavor that brightens the dressing.
Monitor the grill closely as the romaine and bread can char quickly and burn if unattended.
Make sure to blend the dressing thoroughly on low speed to achieve proper emulsification and avoid breaking the dressing.
For a gluten-free version, use gluten-free baguette or substitutes.
Optional proteins like pancetta, grilled chicken, or salmon add variety and make the salad heartier.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: Grilled Romaine, Caesar Salad, Grilled Lemon Caesar Dressing, Summer Salad, Gluten Free Salad, Grilled Salad