Grilled Caesar Salad

Bring new life to a classic Caesar with this grilled twist. Crisp romaine hearts meet flame-kissed baguette croutons and a bold, from-scratch dressing that’s bursting with garlic, anchovy, and lemon. Perfect as a side or starter, this salad is easy to pull off on the grill—and guaranteed to impress.

Smoky, crunchy, and creamy—this Caesar salad hits every note.

Instructions

1. 01

   Preheat grill to 350°F (medium setting).

2. 02

   To make the dressing, combine anchovies, garlic, oil, salt, and pepper in a food processor, then process on high until smooth. Add egg and lemon juice and process until combined. Makes ¾ cup dressing.

3. 03

   Brush both sides of baguette slices with dressing. Place bread slices on aluminum foil and grill, turning once, 3 to 4 minutes each side, or until toasted. Cut Romaine hearts in half lengthwise, and grill with cut sides down for 2 minutes. Do not turn. 

4. 04

   Chop Romaine crosswise into 2-inch width strips, and transfer to a medium mixing bowl. Cut the grilled baguette slices into ½ inch cubes and add to Romaine, along with the Parmigiano-Reggiano cheese. Toss and serve immediately with remaining salad dressing.