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Crispy Grilled Romaine Caesar Salad Recipe with Easy Anchovy Vinaigrette

crispy grilled romaine caesar salad - featured image
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A smoky, crunchy Caesar salad featuring grilled romaine lettuce and a tangy anchovy vinaigrette, perfect for quick weeknight meals or entertaining guests.

Ingredients

Scale
  • 2 large heads romaine lettuce, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 4 anchovy fillets packed in oil, drained
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup good quality olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 cup croutons, homemade or store-bought (optional)

Instructions

  1. Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C), approximately 5 to 7 minutes.
  2. Rinse and pat dry the romaine halves. Brush each side lightly with olive oil to prevent sticking and encourage browning.
  3. In a mixing bowl, combine minced garlic and anchovy fillets. Mash together until almost paste-like.
  4. Add lemon juice, Dijon mustard, and Worcestershire sauce to the bowl. Slowly whisk in olive oil until the dressing is smooth and glossy. Season with salt and pepper cautiously.
  5. Place romaine halves cut-side down on the grill. Grill for 2 to 3 minutes until dark grill marks appear and edges soften.
  6. Flip and grill the other side for an additional 1 to 2 minutes, keeping the lettuce tender but intact.
  7. Transfer grilled romaine to a serving platter. Drizzle anchovy vinaigrette over the top.
  8. Sprinkle grated Parmesan cheese generously and scatter croutons on top if using.
  9. Optionally, add a fresh grind of black pepper or a squeeze of lemon before serving.

Notes

Make the vinaigrette ahead of time to let flavors meld. Watch the grill closely to avoid burning the lettuce. Grill first, dress later to keep lettuce crisp. For vegetarian version, omit anchovies and Worcestershire sauce and add caper brine or miso paste. Substitute avocado oil for olive oil for milder flavor. Croutons can be replaced with toasted nuts or seeds for gluten-free option. Parmesan can be substituted with plant-based cheese for dairy-free.

Nutrition

Keywords: grilled romaine, Caesar salad, anchovy vinaigrette, grilled salad, smoky salad, easy salad recipe, quick salad, BBQ salad

Find it online: https://chrisfeasts.com/crispy-grilled-romaine-caesar-salad-recipe-with-easy-anchovy-vinaigrette/