Allison Vorcheimer At first pass this may sound weird right? Grilled salad? But, YES! GRILLED Caesar salad! We had this for the first time at one of our favorite restaurants, and during quarantine we were inspired to recreate it! While the restaurant version is a little better (maybe because we don’t actually have to make it!) this one is pretty close, is delicious, and best of all, EASY to make! Serve this as an appetizer before some grilled pizza, Amy’s Eggplant Lasagna, or some pasta (really, it pairs well with any dish) or add some grilled chicken to make this the main course.
Ingredients
Serves 4. Serving size 1 Romaine head.
- 4 heads of Romaine Lettuce
- 2 Tbsp. Olive oil
- ½ cup Caesar Salad Dressing
- 1 cup Italian Croutons
- Ground Salt and Pepper to taste
- Bacon Bits (Optional)
Directions
- Rub the Romaine heads with a bit of olive oil. Place on the grill for about 2 minutes per side, flipping frequently. You want the lettuce to be slightly charred on the outside, but not burned.
- Cut the heads in half, drizzle with dressing, and top with croutons and bacon bits. Grind a dash of fresh salt and pepper and enjoy!
**Tip: If serving with a meal, half these servings. These can be filling!
If you plan to add grilled chicken, this pairs well with a lemon pepper seasoned grilled chicken. Chop up and add on top!
