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Grilled Caesar Salad

Grilled romaine hearts Caesar salad with charred lettuce, creamy Caesar dressing, and crispy croutons. This BBQ salad method uses medium-high heat to quick-char cut-side down, then finishes with shaved Parmesan and lemon wedges for brightness.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Romaine and grilling
  • 2 romaine hearts
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper
Caesar dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp pepper
Toppings
  • 1 croutons
  • 1 shaved Parmesan
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Char the romaine
  1. Brush the cut sides of romaine hearts with olive oil and season with salt and pepper.
  2. Grill the romaine cut-side down over medium-high heat for 2-3 minutes until charred, then move to plates.
Make Caesar dressing
  1. Whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce with salt and pepper until smooth.
Assemble
  1. Drizzle the grilled romaine hearts with Caesar dressing.
  2. Top with croutons, shaved Parmesan, and lemon wedges for a crisp, bright finish.

Notes

For extra char and less steaming, grill with the lid mostly open and start with romaine that’s dry on the surface. Refrigerate leftovers in an airtight container up to 2 days; dress and top with lemon wedges right before serving for best crunch. Freezing isn’t recommended. Dietary swap: use vegan mayonnaise and a vegan Parmesan-style cheese to keep it creamy without eggs.