Grilled Caesar

Caesar salad is one of those dishes I kind of hate to admit that I love. On paper, it’s pretty basic, but in reality, it’s just so damn good. It’s a classic for a reason! This version adds a little intrigue and adds a little je ne sais quois thanks to the grill.

Why grill lettuce?
What I thought would be a gimmick has become a go-to in my kitchen. Grilling isn’t about cooking the lettuce! It’s about adding a subtle smoky, charred flavour that completely transforms a familiar dish into something totally new.

Here are a few quick tips to level up your Caesar game:

• Make your own dressing. It’s worth the (tiny) bit of extra effort. You can blend or whisk — both work great.
• Fried capers are the ultimate garnish. See my safer, low-splatter method below.

Let’s get grilling.

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Grilled Caesar Salad

Total time: 25 minutes

Serves: 4–6

Ingredients

Salad:

• 2 romaine lettuce hearts
• Olive oil (for drizzling)
• Salt and freshly ground pepper
• 1 lemon, halved
• Parmesan cheese, for garnish
• 2 Tbsp capers
• Neutral oil, for frying

Dressing:

• 1 clove garlic
• 1 egg yolk
• Juice of 1 lemon
• 1 anchovy
• 1 Tbsp Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/3 cup neutral oil (grapeseed, canola, etc.)
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Prep the romaine and lemon: Slice romaine hearts lengthwise into quarters. Cut lemon in half. Drizzle both with olive oil, season with salt and pepper. Set aside.
2. Make the dressing: Add garlic, lemon juice, Dijon, egg yolk, and anchovy to a blending cup. Slowly drizzle in oils while blending or whisking until thickened. Stir in Parmesan. Adjust seasoning.
3. Fry the capers (optional): Dry well. Fry in neutral oil until crispy. Drain and season.
4. Grill the romaine and lemon: Preheat grill to high. Grill lettuce 1.5 minutes per side until lightly charred. Grill lemons until softened.
5. Assemble: Arrange romaine on platter. Drizzle with dressing, top with Parmesan and capers. Serve with grilled lemon.

Shopping List

⬜ Romaine lettuce hearts — 2
⬜ Olive oil — for drizzling
⬜ Salt and freshly ground pepper — to taste
⬜ Lemon — 2
⬜ Parmesan cheese — for garnish + 1/4 cup grated
⬜ Capers — 2 Tbsp
⬜ Neutral oil (grapeseed, canola, etc.) — for frying + 1/3 cup for dressing
⬜ Garlic clove — 1
⬜ Egg yolk — 1
⬜ Anchovy — 1
⬜ Dijon mustard — 1 Tbsp
⬜ Extra virgin olive oil — 1/3 cup