Grilled Romaine Caesar Salad

This Grilled Romaine Wedge Caesar Salad is a bold, smoky twist on the classic Caesar — where crisp romaine hearts are quickly charred on the grill, sliced into wedges, and topped with crunchy homemade croutons, shaved parmesan, and a zesty, garlicky Caesar dressing. It’s rustic, dramatic, and absolutely delicious.

This recipe keeps things simple and summery — perfect as a dinner party starter or a hearty main with grilled protein on top.

Why You’ll Love This Recipe:

A smoky spin on the Caesar you know and love

1. Customizable with your favorite toppings or proteins

2. Great way to use your grill creatively

3. Ready in under 30 minutes

4. Naturally gluten-free friendly with GF croutons

Final Thoughts:

This Grilled Romaine Wedge Caesar Salad is a showstopper — charred, crunchy, creamy, and full of flavor. It’s a modern, smoky take on a beloved classic that comes together quickly and never fails to impress. Whether you're hosting or just elevating your everyday salad game, this one belongs on your grill.

Yield: 2-4 servings

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Grilled Romaine Caesar Salad

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

This Grilled Romaine Wedge Caesar Saladis a bold, smoky twist on the classic Caesar — where crisp romaine hearts are quickly charred on the grill, sliced into wedges, and topped withcrunchy homemade croutons,shaved parmesan, and azesty, garlicky Caesar dressing. It’s rustic, dramatic, and absolutely delicious.

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Ingredients

For the Salad

• 2 romaine hearts, halved lengthwise (keep core intact)
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup shaved parmesan cheese
• Optional: anchovy fillets, grilled chicken, or a soft-boiled egg

For the Homemade Croutons

• 2 cups cubed crusty bread
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and black pepper, to taste

For the Caeser Dressing

• ¼ cup mayonnaise
• 2 tbsp lemon juice (about ½ lemon)
• 1 tsp Dijon mustard
• 1 garlic clove, finely grated
• 2 tbsp grated parmesan
• 1 tsp Worcestershire sauce
• Salt & black pepper to taste
• Optional: 1 anchovy fillet, mashed, or ½ tsp anchovy paste

Instructions

1. Preheat oven to 375°F. In a bowl, toss bread cubes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and bake for 8–10 minutes until golden and crisp. Set aside.
2. In a bowl, whisk together mayo, lemon juice, Dijon, garlic, parmesan, and Worcestershire. Add anchovy if using. Season to taste with salt and pepper. Thin with a splash of water if needed.
3. Brush cut sides of romaine hearts with olive oil and season with salt and pepper. Preheat grill (or grill pan) to medium-high. Grill romaine, cut-side down, for 1–2 minutes until slightly charred but still crisp. Flip for 30 seconds, then remove.
4. Place grilled romaine halves on a platter or individual plates. Drizzle generously with Caesar dressing, top with croutons and shaved parmesan. Add optional anchovies or protein if desired.
5. Serve while the romaine is warm and the croutons are crunchy!

Notes

Make it gluten-free: Use GF bread for croutons

Add crunch: Sprinkle with toasted pine nuts or crushed walnuts

Want it vegan? Use vegan mayo and skip the parmesan

Top it off: A soft-boiled egg or grilled shrimp takes it to the next level

Nutrition Facts

Calories

1186

Sugar

13 g

Protein

35 g

Fat

60 g

Carbs

130 g

Sat. Fat

11 g

Cholesterol

26 mg

Fiber

8 g

Net carbs

122 g

Sodium

2254 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.