Grilled Caesar Salad Recipe

Name: Grilled Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 cups 1/2-inch cubes of country bread; 1/2 cup extra-virgin olive oil; Yolk of 1 large hard-boiled egg; 4 garlic cloves; 4 anchovy fillets; 2 tablespoons red-wine vinegar; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper, for seasoning; 3 heads (1 package) romaine hearts, trimmed and halved lengthwise; 1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus a 2-ounce piece for shaving

Servings: persons

3 cups 1/2-inch cubes of country bread
1/2 cup extra-virgin olive oil
Yolk of 1 large hard-boiled egg
4 garlic cloves
4 anchovy fillets
2 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, for seasoning
3 heads (1 package) romaine hearts, trimmed and halved lengthwise
1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus a 2-ounce piece for shaving

1
Preheat oven to 350 degrees F.
2
Preheat a stovetop griddle that fits over two burners over medium-high heat.
3
Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes.
4
Set aside to cool.
5
Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a minifood processor.
6
Process until smooth, scraping down the sides of the work bowl as needed.
7
With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing.
8
Season with the salt and pepper.
9
Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly.
10
Lay the romaine on the grill pan, cut side down.
11
Grill just until marked and slightly wilted, about 2 minutes.
12
Arrange the grilled romaine on a platter.
13
Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top.
14
Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups 1/2-inch cubes of country bread, 1/2 cup extra-virgin olive oil, Yolk of 1 large hard-boiled egg, 4 garlic cloves, and more.

Yes, Grilled Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Caesar Salad

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