Grilled Caesar Salad – a delicious recipe with hearts of romaine, olive oil, salt, garlic, mustard, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice 2 hearts of well-chilled romaine down th emiddle, keeping th ecore at the bottom intact. Brush cut sides with olive oil and season with salt and pepper. Heat grill to as hot as it can get, at least 600 degrees. Place romaine, cut-side down, onto the hottest part of the grill and cook for ideally no more than 5 to 10 seconds, until a char is achieved (be careful not to overcook and wilt the lettuce). Remove from grill. Slice each half of romaine lengthwise, to create two pieces, and cut off the bottom core, so the leaves separate. Loosen and plate leaves.
2
Make the dressing. In a small blender, blend garlic, dijon mustard, egg yolks, anchovy filets, lemon juice, worcestershire sauce and cracked black pepper. Add 4 tbsp olive oil and wisk. Drizzle over lettuce. Sprinkle with grated parmesan cheese to taste and toss.
75
kcal
Calories
5
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 hearts of romaine, olive oil, salt and pepper, 1 tsp chopped garlic, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
