📝 About This Recipe
This sophisticated twist on the classic Caesar salad takes the humble romaine heart to the grill, transforming it into a warm, wilted masterpiece with a smoky depth. The brief contact with high heat caramelizes the natural sugars in the lettuce while leaving the core refreshingly crisp. Paired with a rich, house-made garlicky dressing and buttery sourdough croutons, this dish bridges the gap between a fresh salad and a decadent side dish.
🥗 Ingredients
The Romaine
- 2 large Romaine Hearts (sliced in half lengthwise, keeping the root intact)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Handcrafted Caesar Dressing
- 1 large Egg Yolk (at room temperature)
- 2 cloves Garlic (minced into a fine paste)
- 3 pieces Anchovy Fillets (oil-packed, finely minced)
- 1 teaspoon Dijon Mustard (creamy style)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1/2 cup Neutral Oil (such as grapeseed or avocado oil)
- 1/4 cup Parmigiano-Reggiano (finely grated)
Garnish and Crunch
- 2 slices Sourdough Bread (cubed into 1-inch pieces)
- 1 tablespoon Butter (unsalted)
- 2 tablespoons Parmesan Shavings (using a vegetable peeler)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are cleaned and lightly oiled to prevent sticking.
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2
Prepare the croutons: Melt butter in a small skillet over medium heat. Toss the sourdough cubes in the butter until golden brown and crisp, about 5-7 minutes. Set aside on a paper towel.
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3
In a medium bowl, whisk together the egg yolk, minced garlic, minced anchovies, and Dijon mustard until a smooth paste forms.
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4
Slowly whisk in the lemon juice and Worcestershire sauce until well combined.
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5
While whisking constantly, very slowly drizzle in the neutral oil, starting with just a few drops at a time to create a stable emulsion. The dressing should become thick and creamy.
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6
Stir in the 1/4 cup of finely grated Parmigiano-Reggiano. Season with a pinch of black pepper and set aside.
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7
Prepare the romaine: Slice each heart in half lengthwise. Do not trim the root end; it is essential for holding the leaves together on the grill.
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8
Lightly brush the cut sides of the romaine with olive oil and sprinkle with salt and pepper.
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9
Place the romaine hearts cut-side down directly onto the hot grill grates. Grill for 2-3 minutes without moving them.
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10
Check for char marks; the edges should be slightly blackened and the outer leaves just beginning to wilt, while the center remains cool.
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11
Quickly flip the hearts and grill for an additional 30-60 seconds on the back side just to warm them through.
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12
Remove the romaine from the grill immediately and place two halves on each serving plate, charred-side up.
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13
Generously drizzle the Caesar dressing over the warm romaine, allowing it to seep between the leaves.
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14
Top with the toasted sourdough croutons, Parmesan shavings, and an extra crack of black pepper.
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15
Serve immediately while the lettuce is still warm and the dressing is slightly melted.
💡 Chef's Tips
Ensure the romaine is very dry before oiling to get the best sear and avoid steaming. Keep the root intact or the leaves will fall through the grill grates and create a mess. If you are wary of raw egg yolks, use 1/4 cup of high-quality store-bought mayo as a base instead. For a vegetarian version, swap anchovies for 1 teaspoon of capers or white miso paste for that salty umami hit. Don't over-grill; the goal is a quick char, not a soggy, limp leaf of lettuce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio. Serve alongside a grilled ribeye steak or lemon-herb roasted chicken for a complete meal. Add grilled shrimp skewers on top for a protein-packed main course salad. Serve with a side of charred lemon halves for an extra bright, smoky citrus squeeze. Accompany with a bowl of chilled gazpacho for a refreshing summer lunch.