Jul 14 2026
Restaurants›Acova›Grilled Romaine Caesar* Recipe

Grilled Romaine Caesar* Recipe

Inspired by Acova
Time30m
Serves2

grilled romaine, chipotle caesar dressing, crostini, sunny side egg, grilled lemon

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Ingredients

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Grilled Romaine & Garnishes

Chipotle Caesar Dressing

Crostini

Finishing & Optional

Method

Grilled Romaine & Garnishes

  1. 1

    Prepare romaine

    Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Trim the root end of each romaine heart so leaves stay intact; cut each heart in half lengthwise through the core to create 4 halves.

  2. 2

    Oil and season

    Brush cut sides of each romaine half with 2 tablespoons olive oil. Sprinkle evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

  3. 3

    Grill romaine

    Place romaine cut-side down on the hot grill. Grill 2–3 minutes without moving to get good char marks, then flip and grill the rounded side 1–2 minutes just to warm through. Remove from grill and transfer to a platter, cut-side up.

  4. 4

    Grill lemon

    While romaine grills, halve the lemon crosswise, brush cut sides lightly with oil, and grill cut-side down 1–2 minutes until slightly charred. Set aside for squeezing over salad.

  5. 5

    Cook sunny-side eggs

    Heat a nonstick skillet over medium heat with a thin film of oil or butter. Crack 2 eggs into the pan, cook until whites are set but yolks remain runny, about 2–3 minutes. For fully set whites without flipping, cover skillet briefly 30–45 seconds. Season eggs lightly with salt and pepper. Keep warm.

Chipotle Caesar Dressing

  1. 6

    Combine base ingredients

    In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Greek yogurt and 1 tablespoon grated Parmesan until smooth.

  2. 7

    Add flavorings

    Stir in 2 minced anchovy fillets, 1 minced garlic clove, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon minced chipotle in adobo. Mix thoroughly.

  3. 8

    Adjust seasoning and consistency

    Season with 1/2 teaspoon freshly ground black pepper and taste for salt (anchovies and Parmesan add saltiness; add up to 1/2 teaspoon more kosher salt if needed). If the dressing is too thick, whisk in up to 2 teaspoons water, 1 teaspoon at a time, until it reaches a pourable but creamy consistency.

  4. 9

    Chill briefly

    If time allows, refrigerate the dressing 10–15 minutes to let flavors meld. Bring back to near room temperature before serving if chilled fully.

Crostini

  1. 10

    Prepare bread

    Preheat oven to 400°F (200°C) or use a skillet. Brush both sides of 4 baguette slices with 1 tablespoon olive oil and sprinkle lightly with 1/4 teaspoon sea salt.

  2. 11

    Toast crostini

    Bake on a sheet pan for 6–8 minutes, flipping once, until golden and crisp. Or toast in a skillet over medium heat 2–3 minutes per side. When hot, rub one side of each slice with the cut garlic clove to impart a subtle garlic note.

Assembly & Finishing

  1. 12

    Dress romaine

    Spoon 2–3 tablespoons of the chipotle Caesar dressing over each grilled romaine half, letting some run into the crevices. Reserve extra dressing to serve on the side.

  2. 13

    Top with egg and crostini

    Place one sunny-side egg atop two of the romaine halves (or divide eggs as desired). Arrange crostini around the romaine on the plate so diners can break pieces into the salad.

  3. 14

    Finish and serve

    Sprinkle 2 tablespoons extra grated Parmesan over the romaine and eggs, add a light crack of fresh black pepper and optional chopped parsley. Squeeze the grilled lemon over the lettuce and eggs just before serving for brightness.

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