Grilled Caesar Salad Recipe

Cook bacon lardons

Cut smoked bacon crosswise into 1/2-inch lardons if not pre-sliced. Place in a cold skillet, then set over medium heat. Cook, stirring occasionally, until lardons are crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain; reserve 1 tablespoon of rendered bacon fat in the pan for flavor (optional).

Fry focaccia

Cut day-old focaccia into 1-inch cubes or roughly tear into 1 to 1½-inch pieces. In a separate large skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. When butter foams, add focaccia pieces in a single layer (work in batches if needed). Fry, turning occasionally, until edges are golden and crisp, about 4–6 minutes. Halve a garlic clove and rub cut side over the warm fried focaccia to lightly infuse garlic flavor. Sprinkle with 1/4 tsp salt and optional chopped parsley. Transfer to a paper towel to drain and keep warm.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, minced anchovies, grated garlic, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/4 cup grated Parmesan (or Asiago), 2 tablespoons fresh lemon juice, 1/4 teaspoon smoked paprika and 1/2 teaspoon black pepper until smooth.

Taste and adjust seasoning: add up to 1/2 teaspoon kosher salt if needed. If the dressing is too thick, whisk in up to 2 tablespoons cold water, 1 tablespoon at a time, until it reaches a pourable yet coat-able consistency.

Preheat a grill or grill pan over medium-high heat until very hot. Brush the cut sides of each romaine half lightly with olive oil (about 1 tablespoon total) and sprinkle both cut and outer leaves with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, distributed evenly.

Place romaine halves cut-side down on the hot grill. Grill until char marks form and the cut surface browns and softens slightly, about 2–3 minutes. Flip and grill the outer leaves for 30–60 seconds to warm through but keep crunch. Remove from heat and set on a platter.

While the romaine is still warm, brush or drizzle about 2–3 tablespoons of the prepared Caesar dressing over the cut surfaces so it soaks in slightly. Scatter the cooked bacon lardons over the romaine halves.

Shave or finely grate 1/2 cup aged Asiago over the warm romaine and bacon so it softens and lightly melts. Add the fried focaccia croutons on top or serve alongside.

Burnt lemon

Halve the remaining lemons and place cut-side down on the hot grill for 1–2 minutes until deeply browned and slightly charred (they should be soft and smoky). Squeeze the burnt lemon over each grilled romaine just before serving to add bright, smoky acidity.

Finish and serve: drizzle any remaining dressing on the side, add a final grind of black pepper, and serve immediately so romaine stays slightly warm and crisp, with crunchy focaccia, smoky bacon, and melty Asiago.