Grilled Caesar Salad

Serves 6

Grilled Caesar Salad

By Camille Styles


  • 4 heads of Romaine
  • 2 large anchovies
  • 3 cloves of garlic
  • 1 tablespoon dijon mustard
  • 1 lemon (juice of 1 lemon)
  • 1/4 cup Olive oil
  • 1/4 cup Parmesan cheese


  1. In a bowl mash the anchovies using 2 forks until the anchovies are a paste.
  2. Microplane the garlic into the bowl, add mustard, lemon juice, oil and half of the cheese. Whisk with the fork until well combined, set aside.
  3. Heat the grill, cut the Romaine lengthwise, and place in a large bowl of water, let the Romaine soak for 10 minutes.
  4. Place the Romaine on the grill cut side down for about 5 minutes until lettuce is charred.
  5. Pull lettuce onto a platter drizzle with dressing and the remainder of the Parmesan cheese, and serve warm.

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Comments (2)
  1. 1
    Clever Girl Reviews February 2, 2015 at 4:24 pm

    I’m liking your egg free dressing. I’m allergic so I’m totally bookmarking this!

  2. 2
    Elizabeth February 2, 2015 at 7:32 pm

    I love this salad! The romaine has the best flavor when grilled!