Grilled Caesar Salad

This recipe uses a gas grill to heat and provide grill marks on the Romaine lettuce.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 1 people


Homemade Dressing

  • 1/4 cup Mayonnaise
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Anchovy Paste (optional)
  • 1 tbsp Dijon Mustard
  • 1 Garlic Clove Minced
  • Salt & pepper to taste

Fried Capers

  • 2 tbsp Capers
  • 1/4 cup Olive Oil


  • 1 Romaine Lettuce


Homemade Dressing

  • Mix all ingredients together and set aside in refrigerator.

Fried Capers

  • Heat oil over medium heat.
  • Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.
  • Remove to paper towel with slotted spoon. Reserve oil.

Grilled Romaine

  • Heat grill to medium/medium high.
  • Cut a large Romaine heart in half, leaving bottom on the keep leaves together.
  • Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.
  • With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.
  • Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing.
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