Grilled Caesar Salad |
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5 from 1 vote

Grilled Romaine Caesar Salad

Course Salad
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Justin McChesney-Wachs


  • 2 heads baby romaine hearts cut in half lengthwise
  • 2 tablespoon olive oil
  • 4 slices crusty bread
  • shaved parmesan
  • Caesar dressing
  • kosher salt and freshly ground pepper to taste


  • Pre-heat your grill pan or outdoor grill on high.
  • Brush both sides of the bread with olive oil. Grill for a few minutes on each side until grill marks are formed and the bread starts to char along the edges.
  • Brush the cut side of the romaine lettuce with olive oil. Grill on the cut side down for two to three minutes, until nice grill marks are formed and the lettuce starts to wilt slightly.
  • Transfer to plates, season with salt and pepper, drizzle dressing and sprinkle parmesan on top. Serve immediately.


Makes two large portions or four appetizer size portions.