The secret to a best-tasting salad is one you might not expect: grilling the greens. In this recipe for Grilled Romaine Caesar Salad, the lettuce is charred for a minute or two. Since romaine is a sturdy lettuce, it holds up well on the grill to add char marks and infuse it with a smoky-sweet flavor. The warm romaine is paired with a lemon-kissed dressing and toasted croutons. It’s not the romaine salad you’d get at a restaurant, but we think it’s better thanks to its balance of flavors and textures.
As a time-saving trick, the recipe uses store-bought Caesar dressing. However, you can swap it for other dressings such as green goddess, ranch or blue cheese varieties. Plus, stale bread works perfect for the homemade croutons to ensure it doesn’t go to waste. Tell us in the comments what dishes you’d serve this grilled salad with!
For more yummy salad recipes, check out this Cucumber Salad or these Summer Salads.
Yields
Total Time
Prep Time
Ingredients
- 2 cups cubed bread
- 4 Tbs. olive oil
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- 2 hearts romaine, quartered lengthwise through core
- 1/3 cup bottled Caesar dressing
- 1 Tbs. lemon juice
- 1/4 cup shaved Parmesan cheese
- Lemon zest (optional)
Instructions
PrintHeat oven to 375°F. Coat baking sheet with cooking spray. On baking sheet, toss bread, 2 Tbs. oil, garlic powder, oregano, 1/4 tsp. salt and 1/4 tsp. pepper until coated; spread in even layer. Bake until golden, stirring halfway through cooking, 10 min.
Prepare grill for medium-high direct-heat cooking. Toss lettuce with remaining oil and 1/4 tsp. salt. Grill, cut sides down, until charred in spots, 1–2 min. Trim away core ends; cut into thirds. Transfer to platter. In blender, puree dressing with lemon juice; drizzle over romaine. Top with croutons and Parmesan. If desired, add zest.
Nutrition
- Calories: 320 kcal
- Fat: 25 gram
- Saturated Fat: 5 gram
- Protein: 8 gram
- Carbohydrate: 21 gram
- Fiber: 7 gram
- Cholesterol: 10 mg
- Sugar: 5 gram
- Sodium: 640 mg
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