# Grilled Romaine Caesar Salad

> Grilled Romaine Caesar Salad with Homemade Caesar Dressing

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/grilled-romaine-caesar-salad/

- Cuisine: American
- Course: Salad
- Time: prep 15 min, cook 8 min, total 23 min
- Serves: 4

## Ingredients

### For the Grilled Romaine

- 2 large heads romaine lettuce (cut in half lengthwise)
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper

### For the Caesar Dressing

- 2 small garlic cloves (minced)
- 1 tsp anchovy paste or fish sauce
- 2 tbsp freshly squeezed lemon juice (from 1 lemon)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise (best quality such as Hellmann's Real)
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ tsp salt
- ¼ tsp freshly ground black pepper

### For the Garnish

- 2 small red radishes (thinly sliced)
- 1 cup cherry tomatoes (halved or roasted)
- ¼ cup freshly grated Parmigiano-Reggiano for serving
- Freshly cracked black pepper

### Optional Protein Additions

- Grilled steak (sliced)
- Grilled chicken breast (sliced)
- Grilled shrimp

## Instructions

1. Make the Caesar dressing: In a medium bowl, whisk together minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until well combined. Add mayonnaise and whisk until smooth. Stir in ½ cup grated Parmesan, salt, and pepper. Taste and adjust seasoning as needed. Refrigerate until ready to use.
2. Prepare the grill: Preheat grill or flat-top griddle to medium-high heat. Clean grates thoroughly and lightly oil if using a grill.
3. Prep the romaine: Remove any damaged outer leaves from romaine heads. Cut each head in half lengthwise, keeping the core intact so the leaves stay together. Rinse under cold water and pat completely dry with paper towels.
4. Season the romaine: Brush the cut sides of romaine with olive oil and season with salt and pepper.
5. Grill the romaine: Place romaine cut-side down on the grill. Cook for 2-3 minutes until lightly charred and slightly wilted. Flip and grill for another 1-2 minutes until the leaves are warm but still have some crunch.
6. Prepare garnishes: While romaine grills, slice radishes thinly using a mandoline or sharp knife. If using roasted cherry tomatoes, halve them and set aside.
7. Plate the salad: Place each grilled romaine half on individual plates, cut-side up. Drizzle generously with Caesar dressing, then top with sliced radishes and cherry tomatoes.
8. Finish and serve: Sprinkle with additional freshly grated Parmesan and cracked black pepper. If adding protein, place grilled steak, chicken, or shrimp alongside or on top of the salad. Serve immediately while the romaine is still warm.

## Notes

#### RECIPE TIPS

- Don't skip drying the romaine thoroughly – wet lettuce will steam instead of char

- Keep the core intact when cutting to prevent leaves from falling apart on the grill

- Watch the romaine carefully while grilling – it can go from perfectly charred to burnt quickly

- Make the Caesar dressing ahead of time to allow flavors to meld

- Use freshly grated Parmesan for the best flavor and texture

- If you don't have a grill, a cast iron skillet or grill pan works perfectly

- The outer leaves should be charred while the inner leaves remain crisp

#### SERVING SUGGESTIONS

Serve with:

- Grilled ribeye steak or filet mignon for an elegant dinner

- Garlic bread or crusty sourdough

- A crisp white wine like Sauvignon Blanc or Pinot Grigio

- Grilled corn on the cob for a summer barbecue

- Roasted fingerling potatoes

- A light soup like gazpacho for a multi-course meal

#### VARIATIONS

- Add grilled avocado halves for extra richness

- Top with crispy pancetta or bacon bits

- Include grilled red onion slices for additional smoky flavor

- Try with different proteins like grilled salmon or lamb

- Add croutons made from grilled bread for extra texture

- Substitute the radishes with thinly sliced fennel for an anise note

- Use different tomato varieties like heirloom or grape tomatoes

#### STORAGE

- Caesar dressing can be made up to 3 days ahead and stored in the refrigerator

- Grilled romaine is best served immediately and doesn't store well once cooked

- If you have leftover dressing, it keeps well covered in the fridge for up to 5 days

- For meal prep, prepare all components separately and assemble just before serving

- Raw romaine heads can be prepped (washed and halved) up to 4 hours ahead and kept refrigerated

## Nutrition per serving

- Calories: 361
- Carbohydrates: 13 g
- Protein: 9 g
- Fat: 32 g
- Saturated fat: 6 g
- Fiber: 7 g
- Sugar: 5 g
- Sodium: 693 mg