Caesar Salad with Grilled Romaine

For a tasty twist on the classic Caesar salad, try grilling the romaine lettuce before serving.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 2
Author Lemons & Anchovies


  • 2 cloves garlic crushed with a garlic press
  • 1/2 cup olive oil
  • 1 teaspoon Worcestershire sauce read instructions below before adding
  • 6-8 anchovy fillets mashed (or roughly 2 tablespoons anchovy paste)
  • 1 - 1 1/2 teaspoons Dijon mustard
  • 6 tablespoons fresh lemon juice roughly 1 - 1 1/2 lemons
  • 1 tablespoon mayonnaise I use Vegenaise
  • 2-3 tablespoons Parmesan cheese plus more for topping the salad
  • 1 head romaine lettuce outer leaves removed and sliced in half (See Note)
  • 1 hard boiled egg for serving optional
  • croutons optional
  • salt and pepper to taste


  1. Prepare the dressing: In a bowl, whisk together the garlic, anchovies, mayo, mustard, lemon juice and Worcestershire sauce. I would recommend adding the Worcestershire sparingly as a little goes a long way. Start with 1/2 teaspoon and add as you taste. I like a lighter hand on Worcestershire so less than one teaspoon is ideal. Add the Parmesan cheese and stir well. Taste again. If you are satisfied with the balance of flavors (I go heavy on lemons and anchovies), season with salt and pepper at this time if you feel it needs seasoning. I usually add a pinch or two of salt and some black pepper. Whisk in the olive oil until emulsified. Set aside while you prepare the lettuce.
  2. Prepare the lettuce: Heat a grill pan (or your outdoor grill) until very hot. While you wait, brush the lettuce with just a little olive oil on both sides. When the grill pan is ready, Cook the lettuce halves cut side down first then flip over to cook the outer side. Press the lettuce down to get more pronounced grill marks. Each side should take no more than 30-40 seconds.
  3. Transfer the grilled lettuce halves to a plate and drizzle with the dressing. Garnish with the hard boiled egg, croutons and more Parmesan cheese if desired.

Recipe Notes

It is important to have dry lettuce leaves. Mine had quite a bit of moisture on them so my grill marks weren't as pronounced as I would have liked. The moisture also steams the leaves a little when they're not completely dry.