Grilled Caesar Salad

This grilled Caesar salad delivers all of the classic flavors of the original plus adds smoky undertones from the grill. Grilling romaine brings out its natural sweetness, and charring the lemon caramelizes the sugars to make everything just a touch sweeter.

a recipe photo of the Grilled Caesar Salad
Photo: Jason Donnelly
Active Time:
25 mins
Total Time:
30 mins
Nutrition Profile:


  • 1 large egg yolk (see Tip)

  • 2 anchovy fillets, finely chopped to a paste (about 1 1/2 teaspoons)

  • ½ teaspoon Dijon mustard

  • ½ teaspoon grated garlic

  • ½ teaspoon Worcestershire sauce

  • ¼ teaspoon salt

  • 2 ounces Parmesan cheese, grated with a microplane (about 1 1/4 cups), divided

  • cup mild olive oil plus 2 tablespoons, divided

  • 2 heads romaine lettuce, outer leaves removed, halved lengthwise through root

  • 1 medium lemon, halved crosswise

  • 4 (1-inch-thick) slices whole-grain bread


  1. Whisk egg yolk, anchovy, mustard, garlic, Worcestershire, salt and 1/4 cup Parmesan together in a medium bowl until well combined. Whisking constantly, gradually add 1/3 cup oil. Cover and refrigerate until ready to use.

  2. Preheat a gas grill to high (about 450°F to 500°F). Arrange romaine halves and lemon halves, cut-sides up, on a large baking sheet. Drizzle with the remaining 2 tablespoons oil and set aside.

  3. Place bread on unoiled grates; grill, uncovered, until charred and crispy, 1 to 2 minutes per side. Transfer to a cutting board and set aside. Place romaine halves and lemons, cut-sides down, on unoiled grates; grill, uncovered, turning lettuce once halfway, until the lettuce is lightly charred on both sides and the cut sides of the lemons are charred, 2 to 4 minutes. Remove from grill; place romaine on a cutting board and slice in half lengthwise (making 8 wedges total).

  4. Cut the charred bread into bite-size pieces. Juice 1 lemon half into the dressing mixture and whisk to combine.

  5. Arrange the romaine wedges on a platter; drizzle with half the dressing mixture (about 1/4 cup) and top with the croutons. Juice the remaining lemon half over the salad. Sprinkle with the remaining 1 cup Parmesan. Serve immediately, with the remaining dressing.


Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts (per serving)

211 Calories
16g Fat
13g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 romaine wedge, 2 Tbsp. Parmesan & 1 Tbsp. dressing
Calories 211
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 6g 12%
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 31mg 10%
Vitamin A 13731IU 275%
Vitamin C 9mg 10%
Vitamin D 6IU 2%
Vitamin E 2mg 13%
Folate 226mcg 57%
Vitamin K 168mcg 140%
Sodium 346mg 15%
Calcium 137mg 11%
Iron 2mg 11%
Magnesium 35mg 8%
Potassium 445mg 9%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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