Grilled Caesar Salad

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, or outdoor grill over high heat. While it heats, cut the romaine hearts in half lengthwise, keeping the root end intact so the leaves stay together. Brush the cut sides lightly with olive oil and season with salt and black pepper. Toss the bread cubes with olive oil in a small bowl.

   2 large (about 500 g total) romaine hearts, halved lengthwise10 ml olive oil2 g fine salt1 g black pepper40 g low-carb bread, cut into 1.5 cm cubes10 ml olive oil
2. 2

   Make the dressing: in a medium bowl, mash the anchovy and grated garlic into a paste, then whisk in the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, and black pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is thickened and glossy. It should cling to a spoon; if it seems too thick, loosen with 1-2 teaspoons of water.

   4 fillets (20 g) anchovy fillets, finely mashed1 small clove (4 g) garlic, finely grated1 large egg yolk5 g Dijon mustard5 ml Worcestershire sauce15 ml lemon juice25 g Parmesan, finely grated45 ml olive oil1 g black pepper
3. 3

   Toast the bread cubes on the hot grill pan or in the skillet for 2-3 minutes, turning often, until crisp and browned on multiple sides. Remove and set aside.

   40 g low-carb bread, cut into 1.5 cm cubes
4. 4

   Place the romaine halves cut-side down on the hot grill. Grill for 1-2 minutes until lightly charred with clear grill marks, then flip for about 30 seconds just to warm the outer leaves. The lettuce should be smoky and wilted at the edges but still crisp in the center.

   2 large (about 500 g total) romaine hearts, halved lengthwise
5. 5

   Arrange the grilled romaine on a platter or two plates. Spoon over the Caesar dressing, scatter with the toasted croutons, finish with Parmesan shavings and lemon zest, and serve immediately while the contrast between warm lettuce and cool dressing is at its best.

   2 large (about 500 g total) romaine hearts, halved lengthwise15 g Parmesan shavings1 g lemon zest

Origin & History

Caesar salad was created in the 1920s by restaurateur Caesar Cardini in Tijuana, Mexico, and later became deeply embedded in American restaurant culture. The grilled version is a modern American adaptation that adds smoky bitterness and warmth to the classic combination of romaine, anchovy, Parmesan, and lemon.