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Simple Recipes for Every Day

Grilled Romaine Caesar

Grilled Romaine Caesar Salad with pickled onion croutons and lemons
  • Serves: 6
  • Prep Time:  1 hr 20 min
  • Cook Time:  6 min

Ingredients

  • 2 romaine hearts, sliced in half lengthwise
  • 2 ounces Parmesan cheese, shaved

Pickled Onions

  • 1 small red onion, thinly sliced
  • ¾ cup distilled white vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon red pepper flakes
  • 5 allspice berries
  • 1 bay leaf
  • 3 whole cloves

Bread Crumbs

  • 2 slices dark bread, such as rye or pumpernickel
  • 2 tablespoons extra-virgin olive oil, plus more for brushing

Caesar Dressing

  • ¾ cup extra light tasting olive oil or ½ cup vegetable oil + ¼ cup extra-virgin olive oil
  • 1 tablespoons anchovy paste
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Juice from 1 lemon, to taste

Method

  1. Make the pickled onions. Add the onion, vinegar, sugar, red pepper flakes, allspice, bay leaf and cloves to a small saucepan set over medium-high heat. Bring to a boil, stirring until the sugar dissolves, about 1 minute. Turn off the heat and let the onions cool in the pan. Transfer the onions along with the brine to an airtight container. Can be made up to 2 weeks ahead and stored in the refrigerator.

  2. Make the bread crumbs. Turn the oven to broil with a rack in the upper position. Brush both sides of the bread with the olive oil. Place the bread on a baking sheet and broil both until toasted on both sides, flipping halfway through, about 2 minutes total. Break the bread into large pieces. Transfer the bread pieces to a small food processor,
    pulsing until large crumbs form, about 10 times. Transfer the bread crumbs back to the baking sheet and broil until dry and toasted, about 1-2 minutes longer.

  3. Make the caesar dressing. In the base of a blender or food processor, combine the oil, anchovy paste, pepper, cayenne, Dijon mustard, Worcestershire and lemon juice. Blend until creamy and smooth, 2 to 4 minutes. Store refrigerated in an airtight container for up to 1 week.

  4. Preheat a grill to medium-low heat. Brush the cut side of romaine heart with olive oil and place them face down on the hot grill. Cook without disturbing until grill marks appear, 2-4 minutes. Using tongs, flip the romaine over and cook until grill marks appear, 2 minutes longer.

  5. Transfer the romaine to a serving platter or individual plates. Top with pickled onions, dressing and breadcrumbs and black pepper to taste.