Grilled Caesar Salad Recipe
grilled head of romaine lettuce, radish, cotija, croutons, house-made garlic caesar dressing
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Ingredients
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Salad
House Garlic Caesar Dressing
Method
House Garlic Caesar Dressing
- 1
Combine base ingredients
In a medium bowl, whisk together 3/4 cup mayonnaise and 1/4 cup Greek yogurt until smooth.
- 2
Add aromatics and seasonings
Add the minced garlic, finely chopped anchovy fillets (if using), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk until combined.
- 3
Adjust texture and taste
If the dressing is too thick, whisk in up to 1 tablespoon water, 1 teaspoon at a time, until it reaches a pourable but creamy consistency. Taste and adjust salt, pepper, or lemon as needed. Refrigerate while preparing the rest of the salad to let flavors meld (at least 10 minutes).
Salad
- 4
Prepare grill and romaine
Preheat an outdoor grill or grill pan over medium-high heat (about 400°F/200°C). Brush each cut side of the romaine halves with about 1 tablespoon extra-virgin olive oil and season lightly with salt. Reserve remaining oil for later.
- 5
Grill romaine
Place romaine halves cut-side down directly on the grill or grill pan. Grill for 2 to 3 minutes without moving, until char marks appear and the cut surface is lightly caramelized. Flip and grill the outer leaves for 30–45 seconds just to warm through. Remove from heat and set on a platter. Tent loosely with foil to stay warm if needed.
- 6
Plate and dress
Arrange the grilled romaine halves on a serving platter or divide between plates. Spoon about 2 to 3 tablespoons of the house garlic Caesar dressing over each romaine half (or toss romaine with dressing if preferred). Use more or less dressing to taste.
- 7
Add toppings
Scatter the thinly sliced radishes evenly over the dressed romaine. Sprinkle 3/4 cup crumbled cotija cheese over the salad and add 1 1/2 cups croutons for crunch. Finish with a crack of freshly ground black pepper and a drizzle (optional) of the reserved extra-virgin olive oil.
- 8
Serve
Serve immediately with lemon wedges on the side for guests to squeeze over their salad. If plating family-style, provide extra dressing on the side.
