Grilled Caesar Salad
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Last Updated on June 19, 2020 by Lisa Johnson
Most of us need to get more leafy greens into our diets, am I right? Eating a traditional dinner salad with your meal can get monotonous, so let’s throw a curve ball into your next meal!! A Grilled Caesar Salad is easy to prepare, including the dressing, and it is sure to impress your dinner guest(s)! It is slightly smokey, still retains it’s crispiness and it’s way more interesting than iceberg lettuce and ranch dressing.
Not that I have anything against Ranch Dressing, it is my dressing of choice, but serving a Grilled Caesar Salad just seems a bit more….special.
I made this part of my Dinner for Two collection, but you can easily double or triple the recipe if needed!
How to make Grilled Caesar Salad:
Preheat your grill to medium-high heat.
Wash your romaine lettuce, dry it thoroughly and cut in half.
Place lettuce on a baking sheet and spray or brush with olive oil, then sprinkle with sea salt and black pepper.
Place each lettuce half face down on the hot grill.
Grill for two to three minutes, just until they begin to wilt a bit and develop char marks. Flip them over and grill for an additional two to three minutes.
Remove from grill and place on a platter. Drizzle with Caesar Salad Dressing, sprinkle with shaved Parmesan and croutons (if desired)
Serve immediately.
Notes:
- To make this salad Whole30/Paleo – omit the croutons and cheese. Substitute chopped bacon, maybe some kind of toasted nuts.
- For Keto – omit the croutons.
- For a more traditional salad – cut the grilled romaine into 2-inch wide strips, place in a large bowl and toss with the dressing, Parmesan and croutons.
Why did you not include the full dressing recipe?
- Not everyone will make homemade Caesar Salad Dressing.
- The recipes makes 6 servings, which totally messes up the nutrition calculations.
- It only takes 10 minutes to prepare using a stick blender and can be made ahead of time and stored in the refrigerator.
Can I make a Grilled Chicken Caesar Salad?
Yes, of course! Grill 1/2 a pound of chicken breasts for 3 to 4 minutes per side, or use leftover chicken. Chop into bite-sized pieces and serve on top of your salad.
More delicious grilled recipes:
Grilled Peach and Arugula Pizza
Pineapple Sundaes with Coconut Rum Caramel Sauce
Grilled Shrimp Tacos with Papaya Mango Salsa
Enjoy!!
Grilled Caesar Salad
Equipment
- Barbecue Grill
Ingredients
- 1 head romaine lettuce washed and dried
- 2 Tablespoons olive oil
- sea salt and pepper to taste
- 4 Tablespoons Caesar dressing
- ¼ cup shaved Parmesan
- croutons optional
Instructions
- Preheat your grill to medium-high heat.
- Wash your romaine lettuce, dry it thoroughly and cut in half.
- Place lettuce on a baking sheet and spray or brush both sides with olive oil, then sprinkle with sea salt and black pepper.
- Place each lettuce half face down on the hot grill.
- Grill for two to three minutes, just until they begin to wilt a bit and develop char marks. Flip them over and grill for an additional two to three minutes.
- Remove from grill and place on a platter. Drizzle with Caesar Salad Dressing, sprinkle with shaved Parmesan and croutons (if desired)
- Serve immediately.
Notes
- To make this salad Whole30/Paleo – omit the croutons and cheese. Substitute chopped bacon, maybe some kind of toasted nuts.
- For Keto – omit the croutons.
- For a more traditional salad – cut the grilled romaine into 2-inch wide strips, place in a large bowl and toss with the dressing, Parmesan and croutons.
- 12 carbs - 7 fiber = 5 net carbs.
