Grilled Summertime Caesar Salad

Are you currently stuck in a salad rut? If so, this smoky grilled Caesar salad is just what you need to expand your salad horizons. Now that it’s so nice outside, this grilled version of the classic Caesar salad is practically begging for you to make it. Grilled lettuce, you say? Not going to be good, you say? Don’t knock it til you try it. There’s a good reason famous chefs like Gordon Ramsay serve grilled Caesars at their fancy, expensive restaurants. And the reason is that they are amazing. 

This grilled Caesar salad includes all of the wonderful elements of a regular Caesar salad, but grilling the romaine gives it a partly-tender, partly-fresh and crispy element that is just so memorable and lovely. I like to add bacon to the top, but if you want to keep it a little healthier, you can leave it out. Of course, homemade croutons would be a terrific addition as well. If you’d like to serve this as a whole meal, you could add grilled chicken, salmon, or steak. Customize to your heart’s content!


2 heads of romaine lettuce

Classic Caesar Dressing

¼ c. Parmesan cheese, shredded

3-3 strips of bacon, cooked and chopped

Olive oil spray (for grilling)

Salt and pepper to taste

Prepare the dressing and set aside. 

Preheat the grill to medium high heat. 

Cut the romaine heads lengthwise into quarters or halves (depending on the size), leaving the bottom cores intact. Spray the romaine lightly with olive oil and sprinkle a little salt on top.

Place the romaine heads on the heated grill and press them down with tongs so that the grates are in contact with the lettuce. Cook for 1-2 minutes, or until the lettuce is lightly charred. Flip over and cook on the other side for 1-2 minutes.

Place the cooked romaine on a serving platter. Drizzle with Caesar dressing, and top with Parmesan, bacon crumbles, and fresh-ground pepper.

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