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–+ servings
Grilled romaine lettuce with croutons and drizzled dressing on a plate.

Grilled Caesar Salad Recipe

This grilled Caesar salad with grilled croutons is the perfect summer salad for any backyard BBQ or weeknight dinner. The combination of grilled flavors, crunchy croutons, and homemade dressing will leave your taste buds wanting more!
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Fat 22
Carbs 19
Protein 7
Yield 4

Ingredients

Dressing

  • ¼ cup 2% Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1.5 teaspoons apple cider vinegar
  • 2 tablespoons finely grated parmesan cheese
  • ¼ teaspoon anchovy paste
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground pepper

Salad

  • 2 romaine hearts quartered with root intact
  • 3 tablespoons olive oil separated
  • ½ French or Italian baguette sliced lengthwise
  • ½ cup quartered cherry tomatoes
  • 2 tablespoons shredded parmesan cheese
  • Freshly cracked pepper

Instructions

  • Preheat the grill to 450ºF.
  • Prepare the dressing. Add all of the ingredients to a bowl and mix until well combined. Set aside.
    Ingredients in a bowl ready to be whisked together.
  • Drizzle 1.5 tablespoons of olive oil over the quartered romaine and 1.5 tablespoons of olive oil over the center of each baguette half.
    Fresh heads of romaine lettuce and slices of bread arranged on a baking tray.
  • Place the baguette, oil side, onto the grill, over indirect heat. Do not close the grill. Cook until the bread is golden brown with grill marks, about 3-4 minutes. Remove from grill.
  • Place the romaine hearts onto the grill over indirect heat and grill for 1-2 minutes or until grill marks appear. Do not close the grill. Remove from the grill.
    Grilled fish fillet and halves of romaine lettuce on a stove-top grill pan.
  • Cut or tear the grilled bread into crouton-sized pieces.
  • Assemble the salad by topping the romaine hearts with cherry tomatoes, Caesar salad dressing, parmesan cheese, croutons, and freshly cracked black pepper.
    Grilled caesar salad with chicken, cherry tomatoes, croutons, and shaved parmesan cheese on a white plate.

Tips & Notes

  • For the Caesar dressing, if you do not have anchovy paste, you can use fish sauce for the umami flavor. We recommend starting with half the amount of the anchovy sauce (⅛ teaspoon) to start. The fish sauce is strong. Add more until it reaches your desired taste.
  • If you would like a thinner dressing, add a touch more lemon juice or olive oil for the caesar dressing.
  • We recommend only grilling one side of the romaine hearts to avoid mushy salad. The goal is to get the grill very hot so it sears the romaine for a minute or two, so you get that grilled flavor.
  • This recipe can be made with a grill pan on the stovetop. Just be sure to oil the grill pan and to get the grill pan very hot before making the salad.

Watch it

Nutrition Facts

Calories: 295kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Fiber: 2g | Sugar: 3g