Ingredients
Equipment
Method
- Wash and thoroughly dry the Romaine lettuce hearts. Cut each heart lengthwise into quarters, leaving the core intact as it will help hold the lettuce together on the grill. Alternatively, if you prefer grilled leaves, you can cut the lettuce in half lengthwise or into large wedges.1 large head Romaine lettuce
- Preheat your grill to medium-high heat. Clean the grill grates thoroughly to prevent sticking and brush them with a little oil.
- Lightly brush the cut sides of the Romaine quarters with olive oil. Place the lettuce quarters, cut-side down, on the hot grill. Grill for 1 to 2 minutes per side, until lightly charred and slightly tender but still crisp. You want visible grill marks and a hint of smoky aroma. Remove from the grill and set aside.1 large head Romaine lettuce, 1 tablespoon olive oil
- In a small bowl, whisk together 1 tablespoon of olive oil, the juice of 1/2 lemon, minced garlic, Dijon mustard, and Worcestershire sauce. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed; you might want a little more lemon juice or salt depending on your preference. For a creamier dressing, you can emulsify in a raw egg yolk (use pasteurized if concerned) or a tablespoon of mayonnaise.1 tablespoon olive oil, 1 lemon, 2 cloves garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, to taste salt, to taste freshly ground black pepper
- Arrange the grilled Romaine lettuce on a serving platter or individual plates. Drizzle generously with the homemade Caesar dressing. Scatter the croutons and grated Parmesan cheese over the top.1 large head Romaine lettuce, 1/2 cup croutons, 1/4 cup grated Parmesan cheese
- If you're adding grilled chicken, shrimp, or salmon, grill your protein of choice according to your preferred method, slice or portion it, and arrange it on top of the salad.grilled chicken breast, shrimp, salmon
- Garnish with additional Parmesan cheese and serve immediately with lemon wedges on the side for an extra burst of freshness.1/4 cup grated Parmesan cheese, 1 lemon
Notes
This recipe is not suitable for freezing. Leftover grilled lettuce can be stored in an airtight container in the refrigerator for up to 1-2 days. Dressing can be stored separately for up to 3-4 days. Keep croutons at room temperature.
