Grilled Romaine Caesar

Grilled Romaine Caesar
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If you own a grill, you know the magic that one can ensue. That perfectly charred salmon burger or plump sausage? An excellent week night dinner for the family or a casual friend group. You know your summer routine. The shopping list for a night of grilling is simple. In fact you don’t even need a list, right? Just take a quick peek at what you have on hand and phone a friend to grab the rest on their way over. Dinner is done.


We experimented with lettuce and cabbages and the results were better than good.

But if your grill has only been used for patties and frankfurters you are missing out. There’s a whole world out there of delicious foods that are only made more scrumptious when grilled. Seriously. We know its all the rage right now, but personally we are hooked. Last year we blew past our norm of burgers and dogs and the occasional ear of corn. We grilled sweet potatoes for potato salad, pineapple to serve with BBQ chicken, asparagus and you guessed it leafy greens.

Grilled Romaine Caesar
Grilled Romaine Caesar

We experimented with lettuce and cabbages and the results were better than good. We wanted to give you the recipe for this grilled romaine salad that is not only easy, but so pretty when plated up. It’s a good one to have up your sleeve when you want to entertain in your backyard while showcasing your grill skills. Or when you just want to eat something really really good for dinner. Even all by yourself. All elements of this salad except the romaine lettuce can be made ahead of time, which makes for a simple and impressive dinner. Serve with a meal, on its own, or with your favorite meat.

Grilled Romaine Caesar

Serves 4

Salad

2 romaine hearts, sliced lengthwise in 1/2
2 tbsp olive oil, for brushing
2 oz parmesan cheese, shaved
2 slices dark bread, such as rye, rye-sourdough or pumpernickel
1 red onion, thinly sliced
3/4 cup white vinegar
3 tbsp sugar
1 tsp red pepper flakes
5 all slice berries
1 bay leaf
3 whole cloves

Spicy Caesar Dressing

3/4 cup light olive oil (or other neutral oil)
1 tbsp anchovy paste
freshly ground black pepper
1/8 tsp cayenne pepper
1/4 tsp dijon mustard
1 tsp worcestershire sauce
juice form 1 lemon

Method

Pickled Red Onions

Place thinly sliced red onion, white vinegar, sugar, red pepper flakes, all spice berries, bay leaf and cloves in a small sauce pan over medium high heat. Bring to a boil. Continue to boil for 1 minute. Remove pan from heat. Let onion mixture cool completely in pan. Once cooled place in an airtight container and place in refrigerator for at least 30 minutes. Will keep for up to 2 weeks.

Rye Bread Crumbs

Brush both sides of bread with olive oil. Place oiled bread on a baking sheet and broil both sides for 1 minute. Break bread into large chunks and transfer to a small food processor. Pulse until large crumbs form. Place soft crumbs in a small, dry skillet over medium-low heat. Toast crumbs until dry and crispy. Remove from heat and set aside.

Spicy Caesar Dressing

Place all ingredients into a small food processor. Blend until emulsified.

Grilled Romaine Salad

Turn grill on to medium-low heat. Brush cut side of romaine heart with olive oil and place face down on grill. Let them stand for 2 minutes without moving them to ensure nice grill marks. Using tongs flip romaine over and grill for 2 minutes longer. Remove from grill onto serving platter or individual plates. Top each slice of romaine with a few pickled onions, a good amount of dressing and bread crumbs.