Grilled Caesar Salad

5 from 1 vote

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 Time15

Cook Time15

Total Time30

Course: Appetizer, Lunch

Cuisine: Italian

Servings: servings

Author: Grace Vallo

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