Grilled Romaine Lettuce Caesar Salad

Grilled romaine Caesar salad is a quick and delicious twist on the classic Caesar salad. Make this unique salad by searing romaine lettuce in a stovetop skillet or on a grill until it’s slightly charred. Drizzle with an amazing homemade Caesar dressing and top it off with plenty of grated Parmesan cheese. Serve this 15-minute salad as a hearty dinner salad with meat, chicken or other protein.



romaine lettuce



olive oil

mayonnaise, dijon mustard

salt, red and black pepper


Chop the anchovies into a paste.

Put the anchovies in a bowl, along with mayo, Dijon mustard, vinegar, lemon juice, garlic, salt, red and black pepper.

Drizzle in the oil, stirring or whisking to blend.

Instead of whisking by hand, put all the ingredients in a food processor or blender and blend until smooth and creamy.

To prep romaine for salad, trim off a thin slice from the stem end — make sure to keep the stem intact to keep the leaves attached.

Pull off and discard outer leaves from the hearts that look damaged or discolored.

Slice the heads in half, lengthwise.

Drizzle some olive oil over each half, or brush it on with a pastry brush.

Season the cut side lightly with salt and black pepper.

Heat a large skillet over medium high heat. Arrange the romaine halves in the pan, cut side down.

Cook without turning until the lettuce turns a rich golden brown. This should take less than 5 minutes.

Serve the romaine on a platter, one or two halves per person. Set out a knife and fork to to make the salad easy to eat.