Recipe: Grilled Caesar Salad

Grill up your romaine for a fun twist on the classic caesar salad.

This Caesar salad recipe is a fun twist on the classic version. Great as an entree with some grilled fish or chicken on top. I use my homemade rub recipes on chicken or seafood, and grill along with the romaine hearts. Make extra dressing for the next day, it will last 3-4 days refrigerated and it’s amazing!

Total Time: 20 minutes

Yield: 4 serving(s)

Ingredients

4 romaine lettuce hearts
4 lemon wedges for garnish
Croutons of your choice (not included in nutritional info)
Dressing makes 1/2 cup
3/4 cup fresh grated parmesan cheese (reserve 4 tablespoons for the top of the salads when finished)
4 tablespoons olive oil (reserve 1 tablespoon for grilling Romain hearts)
1 teaspoon crushed garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon anchovy paste
1 splash worcesteshire sauce sauce (can omit if you don't have it)
5 tablespoons lemon juice
1 1/2 tespoons Dijon mustard

Directions

Wash and dry 4 Romain hearts (leave the stump on the heart for grilling) then coat them all lightly with 1 tablespoon olive oil so they don't stick to the grill.
Mix all the ingredients under dressing (reserving some olive oil and parmesan cheese as indicated) in a food processor until blended and creamy about 1 minute.
Clean off and heat the grill. If you are grilling a protein do that in advance and save the Romain hearts for last. Grill the Romain hearts 3 minutes per side and watch them carefully. You want nice grill marking and flavor but the lettuce can burn.
Remove the hearts from the grill, cut the stump off the Romain hearts and either plate as in in long strips or chop up like a typical salad. Drizzle with homemade dressing and sprinkle each serving with 1 tablespoon Parmesan cheese. Lemon wedge on the side can be used for additional lemon flavor.