Grilled Caesar Recipe

Prepare and oil

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). Trim root ends of romaine hearts if needed, then slice each heart lengthwise through the core to create 8 halves. Pat cut sides dry with a towel. In a small bowl combine 3 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Brush cut sides and outer leaves lightly with oil mixture.

Grill romaine cut-side down directly over the heat for 2–3 minutes, until nicely charred and wilted at the edges. Flip and grill the outer side another 1–2 minutes just to warm through. Remove from grill and set on a platter to rest while you finish the other components.

While the grill heats, preheat oven to 375°F (190°C) if you prefer oven croutons; alternatively you can toast in a skillet. Spread bread cubes on a baking sheet.

In a small skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp black pepper.

Pour the garlic-herb butter over the bread cubes and toss until evenly coated. If using oven, bake until golden and crisp, 10–12 minutes, stirring once halfway. If using a skillet, toast in batches over medium heat, stirring frequently, until crisp and golden, about 6–8 minutes. Cool on a rack.

In a medium bowl whisk together 1 tbs olive oil and 1/4 cup mayonnaise until smooth. Add 2 minced anchovy fillets (or 1 tsp anchovy paste), 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 finely grated garlic clove. Whisk to combine.

Stir in 1 tbs grated Parmigiano Reggiano, 1 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning—add more lemon for brightness, salt or anchovy for umami. If you prefer a thinner dressing, whisk in up to 1–2 tbs water to reach desired consistency.

Place grilled romaine halves on a serving platter, cut side up. Spoon 2–3 tbs of Caesar dressing over each half (reserve extra dressing on the side). Scatter garlic herb croutons evenly over the romaine.

Finish with shaved Parmigiano Reggiano (about 1 oz total) and a grind of black pepper. Serve immediately with lemon wedges on the side for guests to squeeze over the salad.