Caesar salad is one of my all-time favorite salads. Don’t fix it if it ain’t broken? Well, I just did. Initially, I thought grilling romaine lettuce is just another bad culinary trend. After trying for myself, my mind has changed because it is soooooo good! It gives the salad a smoky flavor, while maintaining the refreshing crunch you would expect in a Caesar salad. The grilled romaine lettuce is similar to a wedge base, but packed with more nutrients and flavor. The salad is topped with a homemade Caesar dressing, toasted breadcrumbs, Parmesan cheese, and grilled lemon. Its Memorial Day weekend and the grill is already on, so just pop on a few romaine hearts and try this recipe out.

This Memorial Day will certainly be a little different. It’s usually the pivotal moment when you realize summer is imminent. Typically, you would find me camping, surrounded by friends, grilling some awesome camp food. This year….well, it’s just another day. Turing on the BBQ will help us all feel a little more normal. Plus, when your man is asked what they barbequed this weekend, they can puff up their chest and say, “Dude, I barbequed some killer romaine hearts”.

Where did the Caesar Salad come from?

Rumor has it, the Caesar Salad is from Tijuana Mexico, my very own backyard. The typical Caesar salad is chopped romaine lettuce dressed with lemon juice, oil, Worcestershire sauce, anchovies, parmesan cheese and black pepper. I eliminated the Worcestershire sauce because why buy a bottle for a few drops. Trust me on the anchovies! They add so much flavor and you don’t even know they are there.

How to serve the Grilled Caesar Salad?

Hot, cold, or room temperature. For me, I was about to take a photo and eat for lunch….then my daughter decided to take a short nap. I put the romaine lettuce in the fridge and ate it cold later in the day and it was still delicious!

How do you make the Grilled Caesar Salad?

1. To make the dressing, add the egg yolk, 2 tbsp of Parmesan cheese, Dijon mustard, fresh lemon juice, anchovies, garlic, vegetable oil, salt, and pepper to a food processor or blender and blend until smooth. The anchovies add extra umami that makes the distinct flavor of the Caesar dressing. Feel free to only add 1 anchovy or omit all together. I like to use sunflower oil for my creamy salad dressings because it is a neutral oil. Olive oil can add a strong flavor that overpowers some salads. Note: Consuming raw egg yolk may increase your risk of foodborne illness. To avoid the risk, omit the egg yolk and vegetable oil and replace with 6 tbsp of full fat mayo.

2. For the toasted bread crumbs, turn a skillet on medium heat. Add the breadcrumbs, olive oil, paprika, and garlic powder to the hot skillet. Sprinkle with salt and pepper and toast for 5-6 minutes until nicely browned. Stir constantly, to brown evenly. I personally love panko bread crumbs because the particulate size is larger and more light and airy.

3. Pre-heat BBQ to medium-high heat. Start by washing your romaine hearts well and allow to dry. Cut in half, lengthwise.

4. Place romaine hearts and the lemon, cut side down, on the grill. Cook the romaine lettuce for about 2 minutes per side until nicely charred and remove from the grill. Cook the lemon halves for 4 minutes on the cut side down only and remove from the grill.

5. To serve, place the grilled romaine lettuce on a platter. Drizzle liberally with the Caesar dressing, top with Parmesan cheese and the bread crumbs, and squeeze the grilled lemon over the top. Can be served right off the grill, room temperature, or chilled.