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Grilled Caesar Salad

by in Jul 2010
Grilled Caesar Salad
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Yield: 8 servings

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  • 3 lemons, well scrubbed
  • Extra-virgin olive oil
  • 4 heads Romaine lettuce
  • Caesar Dressing (see accompanying recipe)
  • Wedge Parmigiano-Reggiano cheese
  • Black Olive Croutons (see accompanying recipe)


Slice lemons into 1/4-inch-thick rounds. Place in a bowl and drizzle with 1 tablespoon olive oil. Heat your grill to medium-high. Place lemon rounds on grill and cook until well-browned. Set aside.

Slice Romaine heads in half lengthwise, keeping leaves intact. Brush flat (cut) side with olive oil. Place on grill (cut side down) and cook 1 to 2 minutes (without moving). Place on a serving plate and drizzle with Caesar Dressing (recipe below).

With a peeler, shave shards of the cheese over the top. Sprinkle with Black Olive Croutons (recipe below) and arrange lemon rounds on top.

Caesar Dressing


  • 3 anchovy filets, rinsed, roughly chopped
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons lemon juice
  • 2 large egg yolks
  • 1 garlic clove
  • 1/4 to 1/3 cup extra-virgin olive oil


In the bowl of a food processor, pulse together all ingredients except olive oil. Then with the motor running, add 1/4 cup olive oil. Taste and add more oil if necessary. If too thick, add water to loosen.

Black Olive Croutons


  • 5 thick slices (approximately) country bread
  • 1 cup black-olive paste
  • 1 tablespoon (approximately) extra-virgin olive oil


Heat oven to 350°. Spread olive paste on each bread slice. Cut bread into 1/2-inch cubes. Place on a rimmed baking sheet and bake until toasted, about 10 minutes. Stir croutons and bake another 5 to 6 minutes. Remove and let cool to room temperature.
Updated Thursday, July 1st, 2010

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