americansaladromaineanchovylowcarbgrilledweeknight

Grilled Caesar Salad

Name: Grilled Caesar Salad
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 large (about 500 g total) romaine hearts, halved lengthwise; 10 ml olive oil; 2 g fine salt; 1 g black pepper; 4 fillets (20 g) anchovy fillets, finely mashed; 1 small clove (4 g) garlic, finely grated; 1 large egg yolk; 5 g Dijon mustard; 5 ml Worcestershire sauce; 15 ml lemon juice; 25 g Parmesan, finely grated; 45 ml olive oil; 1 g black pepper; 40 g low-carb bread, cut into 1.5 cm cubes; 10 ml olive oil; 15 g Parmesan shavings; 1 g lemon zest

This grilled Caesar salad keeps the classic bold, savory dressing but adds a quick char to crisp romaine for a smoky, slightly bitter edge. Finished with crunchy low-carb croutons and Parmesan, it is fresh, rich, and satisfying while staying relatively low in carbohydrates.

15 min

2 servings

367 kcal

American

Ingredients

Salad

2 large (about 500 g total)romaine hearts, halved lengthwise
10 mlolive oil
2 gfine salt
1 gblack pepper

Caesar dressing

4 fillets (20 g)anchovy fillets, finely mashed
1 small clove (4 g)garlic, finely grated
1 largeegg yolk
5 gDijon mustard
5 mlWorcestershire sauce
15 mllemon juice
25 gParmesan, finely grated
45 mlolive oil
1 gblack pepper

Croutons and finish

40 glow-carb bread, cut into 1.5 cm cubes
10 mlolive oil
15 gParmesan shavings
1 glemon zest

Instructions

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
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.
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.
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.
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.

Nutrition per serving

367 kcal

Calories

13g

Protein

10g

Carbs

31g

Fat

Fiber

Notes

•For the best texture, grill the romaine very briefly over intense heat; prolonged cooking makes it limp and watery.
•If preferred, use pasteurized egg yolk for the dressing, especially when serving anyone sensitive to raw egg.
•A few drops of water added at the end help the dressing emulsify smoothly without making it oily.
•To keep the dish low-carb, use a genuinely low-carb bread or reduce the croutons further and add extra Parmesan instead.

Background

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.

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