A simple and delicious Grilled Romaine Caesar Salad elevated with smoky, crispy pancetta (or bacon), grilled lemon, and grilled baguette slices used as croutons. This grilled Caesar is a standout side for grilled meats or a backyard BBQ — flavorful, easy, and built for the grill.
Grilled salads are one of my favorite ways to serve greens. The char adds texture and smoky flavor that even salad skeptics enjoy. This grilled romaine Caesar works well any time of year and makes a great accompaniment to grilled proteins or as a light main when you add chicken, salmon, or crispy pancetta.
Table of Contents
- Ingredients for Grilled Romaine Caesar Salad
- Preparation
- How to Grill Romaine Lettuce
- Caesar Dressing
- Video
- Modifications
- Frequently Asked Questions
- Wine Pairing
- Recipe Card
Ingredients for Grilled Romaine Caesar Salad
Use fresh romaine hearts or a fresh bunch of romaine for the best texture. For the grilled croutons, a baguette or French-style bread sliced on the bias works great — brush lightly with olive oil before grilling.
Anchovies or anchovy paste give the dressing its classic savory depth. If you prefer not to use anchovies, substitute a splash of Worcestershire sauce. The dressing also relies on egg yolks, grated Parmesan, grilled lemon juice, kosher salt, coarse black pepper, Dijon mustard, and good extra virgin olive oil. The full ingredient list appears in the recipe card below.
Preparation
The salad comes together quickly. Start by making the grilled lemons and bread, then grill the romaine briefly for a char, and finish by preparing the dressing and assembling the salad. Prepare your grill using a two-zone setup and aim for about 400°F in the cooking chamber.
- Cut the lemons in half and slice your baguette on the bias. Lightly coat the bread with olive oil.
- Grill lemons and bread for a couple of minutes per side until the lemons are slightly charred and the bread is toasted. These cook fast, so watch them closely.
Once lemons and bread are done, place the romaine on the grill for just a short time to develop a light char.
How to Grill Romaine Lettuce
- Rinse and dry romaine hearts thoroughly if they are not already pre-washed. Trim the stem and slice each heart lengthwise.
- Place romaine halves directly on the hot grill over direct heat. Do not add oil to the lettuce — this can cause flare-ups and make the leaves wilt. Grill only a couple minutes per side until lightly charred.
After grilling, dress the romaine with the creamy Caesar dressing and top with grilled bread, shaved Parmesan, and your preferred protein or crispy pancetta.
Caesar Dressing
To make the dressing, combine anchovies (or anchovy paste), garlic, kosher salt, coarse black pepper, and grated Parmesan in a food processor and pulse until it forms a paste. Add grilled lemon juice, egg yolks, Dijon mustard, and extra virgin olive oil, and blend on low until the mixture emulsifies and thickens — at least a minute. If the dressing is too thin, add more Parmesan; if it tastes too oily, increase the cheese and mustard to balance the flavor.
Video
Modifications to Grilled Romaine Caesar Salad
- Top with crispy pancetta or bacon for smoky crunch.
- Shave or grate additional Parmesan over the finished salad.
- Add grilled chicken or grilled salmon to make it a full meal.
- Include cherry tomatoes and fresh basil for a brighter variation.
This salad is flexible — use it as a starter, side, or main by adding protein and extras as desired.
Frequently Asked Questions
Use dry romaine lettuce and high direct heat. Grill the halves briefly to get a good char, then dress immediately with your Caesar dressing. Dry leaves will char instead of wilting.
Rinse the cut halves under cold water and pat dry. A salad spinner works well to remove excess moisture so the lettuce chars properly on the grill.
Use anchovy paste or a teaspoon of Worcestershire sauce if you prefer not to use whole anchovies.
Wine Pairing for Caesar Salad
The salad features light char and bright citrus notes from the grilled lemon, balanced by creamy dressing and savory anchovy. A dry Riesling pairs nicely with the acidity and char. Other good choices include a lightly oaked Chardonnay, Chablis, or northern Italian whites like Gavi, which offer bright acidity and citrus notes to complement the dish.
Grilled Romaine Caesar Salad Recipe
Ingredients
- 2 hearts of romaine, sliced in half lengthwise
- 2 lemons, cut in half
- ½ baguette, sliced on a bias into ¼-inch slices
- Extra virgin olive oil
For the Grilled Lemon Caesar Dressing:
- 2 anchovies (or 1 tsp anchovy paste or 1 tsp Worcestershire)
- 2 garlic cloves
- ½ tsp kosher salt
- ½ tsp coarse black pepper
- 3 tbsp grated Parmesan cheese
- ¼ cup grilled lemon juice (about 1 large lemon)
- 2 egg yolks
- ½ tsp Dijon mustard
- ½ cup extra virgin olive oil
Optional toppings:
- Shaved or grated Parmesan cheese
- Crispy pancetta or bacon
- Grilled chicken or grilled salmon
Instructions
- Preheat the grill for two-zone cooking and target about 400°F in the cooking chamber.
- Lightly drizzle baguette slices with olive oil.
- Place romaine hearts, lemons, and baguette slices on direct heat. Grill approximately 2 minutes per side, flipping as needed. Remove when bread is toasted, lemons have char marks, and romaine shows a light char but is not burnt.
- Remove everything from the grill. Serve the romaine with the grilled lemon Caesar dressing, toasted bread, Parmesan, and optional proteins like crispy bacon or grilled chicken.
To make the dressing:
- Combine anchovies, garlic, salt, pepper, and Parmesan in a food processor and blend to a paste.
- Add grilled lemon juice, egg yolks, Dijon mustard, and olive oil. Blend on low until the dressing emulsifies and thickens, about a minute. Adjust texture with more cheese if needed.
Notes
- Serving size: serve half a romaine heart per person as a side.
- The dressing yields about 1 cup.
- Chef’s tip: Ensure romaine is dry before grilling. Oiled or wet lettuce tends to wilt instead of charring.
- Anchovy alternatives: anchovy paste (1 tsp) or Worcestershire sauce (1 tsp).
Nutrition (approximate per serving)
Calories: 399 | Carbohydrates: 25 g | Protein: 7 g | Fat: 32 g | Sodium: 569 mg
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published in August 2018 and updated with clarified steps, FAQs, and ingredient alternatives.