Grilled Caesar Salad

Course Main Course, Salad

Keyword Black Pepper, Bread, Dijon Mustard, Garlic, Lemon Juice, Mayonnaise, Olive Oil, Parmesan, Romaine Lettuce, Salt, Worcestershire Sauce

Cooking Method Grill

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 229kcal

2 hearts Romaine Lettuce Cut in half lengthwise (leave root end intact for the leaves hold together)
1 Tablespoon Olive Oil
Salt To taste
Black Pepper To taste

Gather the ingredients. Preheat a grill to medium-high heat. You can use either an outdoor grill or indoor grill pan for this recipe.
Make the dressing by whisking together the minced garlic, olive oil, mayonnaise, Worcestershire, lemon juice, Dijon mustard and grated Parmesan cheese. Season with salt and ground black pepper.
Brush the romaine hearts with the tablespoon of olive oil and season with salt and pepper. Place the lettuce, cut side down, on the grill and cook until lightly marked. This should take about 4 to 5 minutes.
Brush the bread slices with the remaining tablespoon of olive oil. You can leave the bread whole and grill it for about 5 minutes, then cut it into cubes. Alternatively, you can cut into cubes first and bake in the oven at 400 F for 10 minutes.
Place the grilled romaine hearts and croutons on plates and serve with the dressing.