Grilled Romaine Lettuce Caesar Salad (Stovetop)
Searing romaine lettuce hearts in a hot skillet caramelizes the surface of the lettuce, while the core stays crisp. Toss it with a punchy, garlicky Caesar dressing and a big coating of Parmesan, and you get all the crunch of the classic salad plus a smoky, nutty depth — without turning on an outdoor grill.
Ingredients
Caesar salad dressing
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) white wine vinegar or apple cider vinegar
- 1 tablespoon (15 g) mayonnaise
- 1 tablespoon (15 g) Dijon mustard
- 1 grated garlic clove
- 2-3 finely chopped oil-packed anchovies
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground pepper
Romaine salad
- 2 heads romaine lettuce hearts
- Extra virgin olive oil
- Salt and freshly ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
Mix the Caesar dressing
- Combine ¼ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon mayonnaise , 1 tablespoon Dijon mustard, 1 grated garlic clove, 2-3 finely chopped oil-packed anchovies, 2 teaspoons fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, and ¼ teaspoon freshly ground pepper in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well.
Make the salad
- Trim a slim piece off the stem end of each romaine head — be sure to keep the stem intact. Remove any outer leaves that are damaged or discolored. Cut each romaine heart in half.
- Drizzle olive oil over the cut sides of the lettuce, or use a pastry brush. Don't be shy about the quantity of oil — it adds flavor, color and helps the lettuce to release from the hot pan. Sprinkle some salt and black pepper over the cut sides.
- Place a large (12-inch) skillet (non-stick or cast iron) over medium-heat heat. When a drop of water sizzles in the pan, add the romaine hearts, cut-side down. Cook until the lettuce is browned and smells pleasantly nutty, 3-5 minutes.
- Using tongs, gently transfer the romaine halves to a serving platter. Drizzle some of the dressing generously over the lettuce and sprinkle with the cheese. Serve the salad with a knife and fork, with the remaining dressing on the side.
Video
Notes
- The lettuce will sear better if it's dry. If you wash the lettuce, make sure it's completely dry (including in between the leaves).
- The dressing can be made up to 5 days ahead. Store refrigerated.
Nutrition
Calories: 233kcalCarbohydrates: 12gProtein: 7gFat: 19gSodium: 563mgFiber: 7gSugar: 4g
