This grilled Caesar salad takes halved romaine hearts, gives them a quick hard char over high heat, and spoons a homemade Caesar dressing over the smoky, still-crisp leaves. Grilled sourdough torn into rough croutons and plenty of shaved Parmesan finish it. It's done in about 30 minutes and makes a striking side for anything else coming off the grill.
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What makes a real homemade Caesar dressing?
A true Caesar dressing is an emulsion, much like mayonnaise, built from an egg yolk, garlic, anchovy, lemon and oil, then finished with a generous amount of Parmesan. The anchovies don't make it taste fishy. They melt into the dressing and give it the deep, salty, savory backbone that bottled versions lack.
- Mash 2 anchovy fillets and 1 grated garlic clove with a pinch of salt into a paste.
- Whisk in the egg yolk, lemon juice, Dijon and Worcestershire until smooth.
- Add the oil drop by drop at first, then in a thin stream, whisking constantly until thick.
- Stir in the Parmesan and plenty of black pepper, then thin with a teaspoon of water if needed.
A blend of mild olive oil and a neutral oil works best. All extra-virgin olive oil can taste bitter when whisked this hard. If the dressing breaks and looks greasy, whisk a teaspoon of water into a clean bowl, then slowly whisk the broken dressing back in.
Is raw egg in Caesar dressing safe?
Traditional Caesar dressing uses a raw egg yolk, and raw eggs can carry Salmonella. USDA guidance on shell eggs recommends pasteurized eggs for any recipe that calls for raw or lightly cooked eggs. The risk is low for most healthy adults but not zero, and the FDA advises people at higher risk, such as pregnant people, young children, older adults and anyone with a weakened immune system, to avoid raw eggs.
You have a few simple options:
- Pasteurized in-shell eggs: sold in most supermarkets, they look and whisk exactly like regular eggs. This is the easiest swap.
- Mayonnaise shortcut: replace the yolk and oil with 1/2 cup (115 g) store-bought mayonnaise, which is made with pasteurized eggs. Whisk in the other ingredients as written.
- Coddled yolk: this lightly cooks the egg for texture, though it doesn't make it fully safe.
Keep the dressing refrigerated and use it within 2 days.
How long does romaine need on a hot grill?
Not long at all. Romaine is mostly water, so the goal is a fast, hard sear on the cut face while the center stays cool and crunchy. Most of the time, 1 to 2 minutes on the cut side is enough, plus 30 seconds on the rounded side if you want light marks there too.
| Grill setup | Heat | Time, cut side down | Result |
|---|---|---|---|
| Gas grill | High, 450 to 500°F | 1 to 2 minutes | Even char, crisp center |
| Charcoal grill | Directly over hot coals | About 1 minute | Smokiest flavor, watch closely |
| Titanium skillet | High heat on the stove | 2 to 3 minutes | Browned cut surface, no grill marks |
Clean and oil the grates first so the leaves don't stick. Brush the cut sides lightly with oil and press gently with tongs for even contact. If the lettuce starts to look limp and dark green all over, it's gone too far.
Why grill the croutons too?
Since the grill is already hot, it makes sense to toast the bread there too. Thick slices of sourdough, brushed with olive oil and grilled for 1 to 2 minutes per side, pick up the same smoky char as the lettuce and stay crunchy outside with a slightly chewy middle. That texture beats small, uniformly dry cubes from a bag.
Use bread that's a day or two old if you have it, cut about 3/4 inch (2 cm) thick. Homemade sourdough is ideal because its open crumb crisps well and its tang suits the lemony dressing. Rub each hot slice with the cut side of a halved garlic clove for extra flavor, then tear it into rough bite-size pieces.
Tearing matters more than it sounds. The ragged edges catch dressing and crisp further as they cool, while neat cubes just sit on top. If you're cooking indoors, toast the slices in the same grill pan you use for the lettuce, starting with the bread so the pan is clean.
Timing a grilled Caesar salad around the main course
A grilled Caesar is sturdy enough to share the plate with bold grilled mains. It's especially good next to grilled lamb chops with chimichurri, and it works as a side for steak, grilled chicken thighs or shrimp skewers. For a light meal, top each romaine half with a few grilled shrimp and call it dinner.
Serve the halves whole on a platter, cut side up, with the dressing spooned over and the croutons and Parmesan scattered around. Diners can cut their own pieces with a knife and fork. It's best eaten within 15 minutes of grilling, before the warm leaves soften.
Grill the lettuce last, after your main course has come off to rest. That way the romaine goes straight from the grates to the table while the meat finishes resting.
The recipe
Grilled Caesar Salad with Homemade Caesar Dressing
Ingredients
For the Caesar dressing
- 2 oil-packed anchovy fillets (or 1 teaspoon anchovy paste)
- 1 garlic clove, finely grated
- 1 large egg yolk (pasteurized if you prefer)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup (60 ml) mild olive oil
- 1/4 cup (60 ml) neutral oil, such as canola or grapeseed
- 1/2 cup (40 g) finely grated Parmesan
- Kosher salt and plenty of black pepper
For the salad
- 3 romaine hearts, halved lengthwise with the root end left on
- 4 thick slices (3/4 inch / 2 cm) sourdough bread
- 3 tablespoons olive oil, for brushing
- 1 garlic clove, halved
- Shaved Parmesan and lemon wedges, for serving
Instructions
- Make the dressing. Mash the anchovies and garlic with a pinch of salt into a paste. Whisk in the egg yolk, lemon juice, Dijon and Worcestershire. Whisk in the oils drop by drop, then in a thin stream, until thick and creamy. Stir in the Parmesan and pepper and refrigerate.
- Heat the grill. Heat a gas grill to high (450 to 500°F) or build a hot charcoal fire. Scrub the grates clean and wipe them with an oiled paper towel.
- Prep the romaine and bread. Rinse the romaine halves and pat them completely dry. Brush the cut sides of the lettuce and both sides of the bread lightly with olive oil and sprinkle with a pinch of salt.
- Grill the bread. Grill the bread for 1 to 2 minutes per side, until toasted with dark grill marks. Rub each slice with the cut garlic clove and tear into rough pieces.
- Char the romaine. Grill the romaine cut side down for 1 to 2 minutes, until charred in spots but still crisp, then turn and grill the rounded side for 30 seconds.
- Dress and serve. Arrange the halves cut side up on a platter, spoon the dressing over, and scatter with the croutons and shaved Parmesan. Serve right away with lemon wedges.
Cook's notes
- The dressing keeps in the fridge for up to 2 days. Stir it well before using.
- No grill? Use a titanium skillet over medium high heat for 2 to 3 minutes per batch.
- For a quicker dressing, replace the egg yolk and oils with 1/2 cup (115 g) mayonnaise.
Grilled Caesar Salad questions
Do I need pasteurized eggs for Caesar dressing?
They're the safest choice, and anyone pregnant, elderly or immune compromised should use them. A pasteurized in-shell egg whisks exactly like a regular egg. You can also swap the yolk and oils for half a cup of store-bought mayonnaise, which is made with pasteurized eggs, then whisk in the anchovy, garlic, lemon, Dijon, Worcestershire and Parmesan as usual.
What can replace anchovies in Caesar dressing?
White miso or capers come closest. Use 1 teaspoon of white miso or 1 tablespoon of finely chopped capers in place of the 2 fillets for a similar salty, savory note, though you'll lose some depth. Most Worcestershire sauce contains anchovies too, so use a vegetarian brand if you're avoiding fish entirely, and add a little extra Parmesan.
How close to serving should the romaine hit the grill?
Grilled romaine is best eaten within about 15 minutes, because the warm leaves soften as they sit and release water. You can prepare everything else ahead: make the dressing up to 2 days in advance, and halve, wash and dry the romaine a few hours before. Grill the lettuce at the last moment, which takes only 2 minutes.
What cheese is used in Caesar salad?
Classic Caesar salad uses Parmigiano Reggiano, both finely grated into the dressing and shaved over the top. Pecorino Romano is a good substitute, though it's saltier, so reduce the salt in the dressing. Grana Padano is milder and less expensive. Avoid pre-grated cheese in a shaker can, which doesn't melt into the dressing smoothly.
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