Grilled Caesar Salad

5 from 1 vote
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If you’re looking for a game-changing twist on a classic, this is it! In just 30 minutes, you’ll have a grilled Caesar salad with a refreshing lemon vinaigrette and mini croutons that’s anything but ordinary. Who says salads can’t be the star of the show? 

Grilled caesar salad on a blue and white plate

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This grilled Caesar salad takes the smoky flavor of a summer barbecue and pairs it with the creamy, tangy goodness of Caesar dressing. The homemade sourdough croutons add a satisfying crunch that makes every bite irresistible. It’s an easy way to elevate a simple salad into a show-stopping side or light main dish. 

The grilled romaine is crunchy, juicy, and just a bit charred that’s beyond tasty. Generous squeezes of lemon juice and anchovy-infused parmesan olive oil seep between the layers of the romaine hearts. Mini garlic sourdough croutons are crunchy on the outside and pillowy on the inside, adding a truly blissful texture dynamic. This recipe will have you rethinking how salads can be so much more than greens on a plate! 

If you’re looking for a more traditional take on Caesar salad, my Chicken Caesar Salad is the best! I also have lots of other fantastic summer salads for you to try out, including these unbeatable Summer Salad, Greek Salad, and Southwest Salad recipes. 

Ingredients for Grilled Caesar Salad

  • Romaine hearts – romaine is the best lettuce variety for grilled Caesar salad because of its crisp texture and mild flavor.
  • Small sourdough loaf – tearing the sourdough into pieces by hand is the best way to get crispy edges when you bake it to create that perfect crunch. Can’t find sourdough? Use any small, bakery loaf of bread! 
  • Lemon – using fresh lemon juice creates a bright, refreshing dressing.
  • Garlic cloves – garlic and Caesar dressing are synonymous! 
  • Anchovies – briny anchovies create that distinctive Caesar dressing flavor. I recommend using anchovies that have been packed in olive oil. Don’t like anchovies? Skip them!
  • Parmigiano-Reggiano – You can’t have Caesar salad without cheese…especially parmesan cheese! 
  • Extra virgin olive oil – the creaminess of the dressing is all thanks to the olive oil!

How to Make Grilled Caesar Salad

Prep ingredients: cut romaine hearts and lemons in half and drizzle with olive oil.

Grill: grill halved romaine and lemons, cut-side down, until grill marks just begin to develop (2-3 minutes). 

Make the croutons: tear off mini croutons from the inside of the bread loaf by hand. In a bowl, toss with a few tablespoons of olive oil and a minced garlic clove until lightly coated. Place croutons on a baking sheet and broil in the oven for 5-6 minutes, flipping halfway, until golden.

Caesar salad dressing

Make the dressing: add ½ cup of olive oil and anchovies to a saucepan. Simmer over medium-low heat, and break anchovies up into a fine paste. Stir and remove from heat. Squeeze juice from the grilled lemon into the olive oil mixture. Add ½ cup Parmigiano-Reggiano. Stir.

Assemble: Plate romaine hearts cut-side up. Spoon dressing. Add croutons and parmesan shavings to garnish!

Grilled caesar salad over top view on a blue and white plate

FAQs

Can I use something other than sourdough?

Absolutely! While sourdough adds delicious tangy flavor, you can use any type of bread you have on hand. A Baguette, loaf of ciabatta, or even whole-grain bread all work well for croutons. If you’re gluten-free, try using a gluten-free bread option to keep the recipe accessible for everyone!

How do I store my leftovers?

Grilled Caesar salad is best right after grilling and assembly, so I definitely recommend eating this ASAP! 

Grilled Caesar Salad Variations

  • Protein-packed – add Grilled Chicken Thighs or Lemon Garlic Salmon for a hearty, protein-rich twist. 
  • Make it a wrap – chop the salad up a bit and roll it up in a tortilla or Garlic Naan Bread for a grilled Caesar salad wrap!
  • Low-carb option – replace sourdough croutons with toasted nuts or seeds, like almonds or sunflower seeds, for a crunch without the carbs. 

More Salad Recipes You’ll Love!

If you’ve tried this Grilled Caesar Salad Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!

Grilled caesar salad on a blue and white plate
5 from 1 vote

Grilled Caesar Salad

If you’re looking for a game-changing twist on a classic, this is it! In just 30 minutes, you’ll have a grilled Caesar Salad with an refreshing lemon vinaigrette and cute mini croutons that’s anything but ordinary. Who says salads can’t be the star of the show?
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
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Equipment

  • Grill

Ingredients 

  • 8 large romaine hearts, each heart cut in half lengthwise
  • 1 soft sourdough loaf
  • ½ cup finely grated Parmigiano-Reggiano, plus a handful of shavings
  • 4 anchovies packed in olive oil
  • 3 garlic cloves, finely minced
  • 1 juicy lemon, cut in half
  • Extra virgin olive oil
  • Salt and pepper, to taste

Instructions 

  • On a baking sheet, place romaine heart halves and lemon halves and drizzle with olive oil. Grill romaine and lemons, cut-side down, until grill marks just begin to develop (2-3 minutes). Set aside.
  • Use your hands to tear off mini croutons from the inside of the bread loaf (about half an inch across).
  • On a baking sheet, toss croutons with a few tablespoons of olive oil and 1 minced garlic clove, until lightly coated. Broil in oven for 5-6 minutes, flipping half way, until golden brown. Remove from oven and set aside.
  • Add olive oil to a saucepan along with 4 drained anchovies. Bring to a simmer over medium low heat, and break up anchovies into a fine paste. Stir and remove from heat. Let cool.
  • Squeeze juice from grilled lemon into olive oil mixture. Add Parmigiano-Reggiano. Stir. Add more olive oil, salt, and pepper black pepper to taste.
  • Place romaine hearts, cut-side up, on plates. Spoon dressing over hearts. Add croutons and parmesan shavings to garnish. Enjoy!

Notes

  • Feel free to use regular parmesan or Grana Padano (a less expensive alternative) instead of Parmigiano-Reggiano if preferred!
  • Don’t like anchovies? Skip them!

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 40g | Protein: 15g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 12mg | Sodium: 717mg | Potassium: 704mg | Fiber: 7g | Sugar: 6g | Vitamin A: 19790IU | Vitamin C: 24mg | Calcium: 273mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Lunch
Cuisine: Italian
Calories: 500
Keyword: grilled caesar salad, salad, spring, summer
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About Grace Vallo

Hi, Iโ€™m Grace Vallo! Welcome to my kitchen! Here youโ€™ll find kitchen-tested recipes and step-by-step tutorials with videos, giving home cooks the knowledge and confidence to cook and bake the most flavorful recipes for every season. Featured on the Food Network, Food & Wine, Taste of Home and more.

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