Grilled Caesar Salad

Valentine’s Day Part Two: The Appetizer

What could be sexier than eating with your fingers?  That’s the best way to eat this Grilled Caesar Salad.  Just pick up a leaf and serve the one you love.

Grilled Caesar Salad

Servings: 1 large salad that can easily be shared by two people


croutons (see recipe below)

Caesar dressing (see recipe below)

1 head of Romaine lettuce washed and dried

shavings of parmesan cheese

salt and pepper



1/4- 1/2 loaf stale bread, cut up into 1- inch cubes

olive oil

salt and pepper


Preheat oven to 350 degrees.

In small bowl, add bread cubes, drizzle on a bit of olive oil and season to taste with salt and pepper.

Bake croutons on a cookie sheet for about 10-15 minutes, tossing once or twice during baking, until lightly browned and crispy.  (I like to bake mine until crispy on the outside but just a tad soft in the center.)

Note: Croutons can be made the day before and stored in an airtight container at room temperature.

Caesar Dressing:


1 large egg yolk

1 clove garlic, minced

3 anchovies, chopped fine, almost to a paste

2 tablespoons grated parmesan cheese

4 tablespoons neutral oil (like canola or grapeseed oil)

squeeze of a lemon slice

1-2 drops worcestershire sauce (adding more will turn dressing brown)

1-3 drops tabasco sauce

salt and pepper to taste


In small bowl whisk together egg yolk, garlic, anchovies and parmesan cheese.

Slowly drizzle in oil, whisking constantly.  Note: This is an emulsion dressing and you can “break” it- causing the oil to separate from other ingredients.  If this happens, a good trick is to add an ice cube and whisk briskly until mixture is emulsified and creamy again.

Add lemon squeeze, worcestershire, and tabasco.

Season with salt and pepper and adjust to your taste (more lemon juice, more cheese, etc.)

Note: Dressing can be made the day before and stored in the refrigerator.

Grilling the lettuce:

Carefully cut romaine head in half lengthwise and drizzle with a little bit of olive oil.

On a griddle pan or a grill, using medium heat, grill lettuce halves (inside facing down) for about 1 minute just until some chargrilled marks show.  Do not grill other side.  (Lettuce should still be cool on the inside.)

Place lettuce on cutting board and cut out the hearts (the core at the bottom.)

Plate lettuce halves on a serving dish, drizzle with Caesar dressing, croutons and parmesan cheese shavings.  Salt and pepper to taste.

One Response to Grilled Caesar Salad

  1. Milton Mack says:

    I enjoy looking at your blog for great tips and info. Hope to see you on screen also. PEACE!

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