Grilled Romaine Lettuce Caesar Salad (Stovetop) Recipe
A quick and flavorful Grilled Romaine Lettuce Caesar Salad featuring a homemade Caesar dressing with anchovies, garlic, and Dijon mustard, topped with Parmesan cheese. The romaine hearts are grilled on the stovetop to add a smoky, nutty flavor and paired with a creamy, tangy dressing for a delicious twist on the classic Caesar salad.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Caesar Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 grated garlic clove
- 2-3 finely chopped oil-packed anchovies
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
Salad
- 2 heads romaine lettuce hearts
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese
Instructions
- Mix the Caesar dressing. In a bowl, combine ¼ cup extra virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, 1 grated garlic clove, 2-3 finely chopped oil-packed anchovies, 2 teaspoons fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, and ¼ teaspoon freshly ground black pepper. Whisk together until smooth and well combined. Alternatively, blend all ingredients in a blender or food processor, or place in a lidded jar and shake vigorously.
- Prepare the romaine lettuce. Trim a slim piece off the stem end of each romaine heart, keeping the stem intact. Remove any outer leaves that are damaged or discolored. Cut each romaine heart in half lengthwise.
- Oil and season the lettuce. Drizzle or brush olive oil generously over the cut sides of the romaine halves. Sprinkle salt and freshly ground black pepper over the oiled surfaces to enhance flavor and help with grilling.
- Grill the romaine on stovetop. Heat a large 12-inch non-stick or cast iron skillet over medium heat. When a drop of water sizzles upon contact, place the romaine halves cut-side down in the pan. Cook until the lettuce is nicely browned and emits a pleasant nutty aroma, about 3 to 5 minutes.
- Assemble and serve. Using tongs, carefully transfer the grilled romaine halves to a serving platter. Drizzle generously with the prepared Caesar dressing and sprinkle evenly with grated Parmesan cheese. Serve immediately with knife and fork, passing the remaining dressing on the side.
Notes
- Use fresh, firm romaine hearts for best grilling results.
- Adjust the amount of cayenne pepper to control the spice level.
- The grilled lettuce should be slightly charred but still crisp for optimal texture.
- Anchovies can be omitted or substituted with Worcestershire sauce for a milder taste if preferred.
- For a vegan version, omit anchovies and substitute mayonnaise with a vegan alternative.
- Serve immediately to enjoy the contrast between warm grilled lettuce and cool dressing.
