Grilled Caesar Salad Recipe

Ingredients

Salad and Croutons

• 4 heads romaine hearts, sliced lengthwise
• 1/4 cup Parmesan cheese, grated
• 4 slices crusty white bread, 3/4-inch-thick
• 1/4 cup olive oil, plus extra for croutons and grilling
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Grilled Lemons (optional)

• 2 lemons, cut in half
• 1 tablespoon sugar

Smoky Caesar Dressing

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 teaspoon lemon zest (from 1/2 lemon)
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 1/2 teaspoon hickory liquid smoke
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil

Instructions

1. Combine mayonnaise, Dijon mustard, anchovy paste, Parmesan cheese, minced garlic, lemon zest, lemon juice, hickory liquid smoke, Worcestershire sauce, kosher salt, and black pepper in a blender. Blend on low speed, then gradually pour in olive oil while blending to emulsify. Refrigerate until ready to use.
2. Clean and oil the cooking grate. Prepare a charcoal or gas grill for direct grilling over medium heat, around 350°F.
3. If using, place sugar on a small plate and dip the cut sides of the lemons into the sugar to coat.
4. Lightly brush all sides of the romaine hearts, bread slices, and lemons with olive oil. Place them cut side down on the grill over direct heat. Grill each item for about 2-5 minutes per side, watching closely for desired char and color. Remove from grill when done.
5. Tear the grilled bread into bite-sized pieces. Place in a bowl and drizzle with 1-2 tablespoons olive oil, then season with salt and pepper. Toss to coat evenly.
6. On a serving platter, arrange the grilled romaine hearts. Sprinkle grated Parmesan cheese on top, then layer with grilled croutons. Drizzle the smoky Caesar dressing generously over the salad. Serve with grilled lemon halves for squeezing on top if desired.

Notes

• For a vegetarian version, omit the anchovy paste and Worcestershire sauce or substitute with vegetarian alternatives.
• Use crusty white bread for optimal crouton texture; sourdough can also be a good substitute.
• Keep an eye on the grill temperature to avoid burning the delicate romaine and lemons.
• The hickory liquid smoke adds smoky depth but can be adjusted or omitted to suit taste preferences.
• Salad can be served immediately after grilling; leftovers are best eaten the same day for optimal crispness.