Caesar salad lovers, your taste buds are in for something new! Have you ever grilled romaine before putting a Caesar salad together? It may sound unusual, but a few minutes over the flame gives those crisp leaves a smoky, savory char that is genuinely hard to resist. And once you try this Grilled Romaine Caesar Salad, a plain Caesar salad will feel like it is missing something.
The day roasted cherry tomatoes joined this salad was the day it reached a whole new level. Tomatoes are not something you typically find on a Caesar, but a little time in the oven brings out a rich, caramelized sweetness that pairs so well with the smoky romaine.
Add homemade croutons golden on the outside with a slightly soft center, crispy bacon crumbles, and a Caesar dressing worth making from scratch, and this becomes the kind of salad that people ask about long after the plates are cleared.
About the Caesar Dressing
Some of you may already have a favorite Caesar dressing, which you can use and make this salad your own. But if you are open to a new Caesar dressing, this is the one. A best friend brought Caesar salad to a dinner party and the dressing was so good that I asked for the recipe on the spot!
It’s the only Caesar dressing I use now. Whipping up a batch only takes about five minutes and keeps in the refrigerator for a week. Make it a day ahead if you can, because the flavors mellow and blend even better overnight.
Why You’ll Love This Grilled Romaine Caesar Salad
Grilling transforms romaine. Two to three minutes cut side down on a hot grill gives the romaine a warm, smoky char on the outside and a tender, crunchy core on the inside.
Roasted cherry tomatoes are the unexpected hero. Caesar salad and tomatoes are not a typical combination, but the caramelized sweetness of roasted cherry tomatoes against the smoky romaine and tangy dressing is next level.
Homemade croutons are worth it. Golden and crispy on the outside with a tender center. No store-bought crouton competes! Bonus: they only take about 10 minutes.
Bacon makes everything better. Crispy, salty, and smoky. Need I say more?
A meal all on its own. Serve it as a stunning starter or side, or add grilled chicken, shrimp, or salmon to make it a complete dinner.
Ingredients
The Salad
Romaine hearts: Cut in half lengthwise with the core left intact. The core holds the leaves together on the grill.
Bacon: Cooked until crispy and crumbled into bite-sized pieces, so every bite gets some.
Roasted Cherry Tomatoes
Cherry tomatoes: Roasted with garlic, olive oil, and fresh thyme until they burst and blister. Garden tomatoes at peak season are extraordinary here.
Fresh thyme: It infuses the oil with herby warmth.
Homemade Croutons
Sourdough or French baguette: The tang of sourdough is the slightly better match for a Caesar, but a baguette is just as good.
Caesar Dressing
Anchovy paste: This is the foundation of the dressing, so don’t skip it! It doesn’t make the dressing taste fishy at all – it makes it taste like the Caesar dressing you’ve been looking for.
Parmigiano-Reggiano: Freshly grated, this is where the salty, nutty richness comes from. Use the real thing here.
Mayonnaise: Makes this dressing creamy and cling-worthy. Use a good quality mayo.
Garlic, lemon juice, Dijon, and Worcestershire: Gives the dressing its bite, brightness, and depth.
How to Make Grilled Romaine Caesar Salad
Start the tomatoes first. They need 30 minutes at 350°F. Get them in the oven before anything else. While they roast, make the dressing, toast the croutons, and cook the bacon.
Make the dressing ahead if you can. Five minutes to whisk together and it is done. The flavors meld together after a few hours in the refrigerator. The day before is even better.
Toast the croutons in a skillet. Medium heat, olive oil, a flip here and there, until golden brown outside and just barely soft in the center. Let them cool before adding to the salad.
Grill the romaine last. Get the grill to medium-high (400 to 450°F), brush the cut sides with oil, and grill cut side down for 2 to 3 minutes. That’s all it needs. Don’t walk away! It chars fast and a wilted romaine is not the goal.
Assemble immediately. Arrange the halves cut side up on a platter, top with tomatoes, bacon, and croutons, and drizzle with dressing just before serving.
Tip: If you think there will be leftovers, hold back the dressing and toppings and store them separately. Grill fresh romaine when you are ready to eat, since grilled romaine softens quickly and is best the moment it comes off the grill.
How to Serve Grilled Romaine Caesar Salad
As a light lunch or weekend brunch on its own. It’s a complete and satisfying plate without anything added.
Alongside grilled steak or seafood for dinner. The smoky char on the romaine echoes whatever else is coming off the grill.
As a main course salad with grilled chicken, sautéed shrimp, or roasted salmon laid over the top.
For entertaining, arrange the platter in the center of the table and let guests serve themselves.
Frequently Asked Questions
Can I use store-bought Caesar dressing?
You can use whatever dressing you love and make the salad your own. This homemade version here is a five-minute whisk-together that keeps for a week in the refrigerator, and the flavor is worth it.
Can I make this without a grill?
Yes. A cast iron grill pan on the stovetop over high heat gives a similar char. Get the pan screaming hot before the romaine goes on, press down slightly for better contact, and keep the same 2 to 3-minute timing. The char won’t be identical to an outdoor grill but it’ll be close.
Is the anchovy paste necessary?
For a true Caesar dressing flavor, yes. Anchovy paste is what gives the dressing that savory, slightly briny depth. Without it, the dressing tastes flat. It does not make the dressing taste fishy; it makes it taste like Caesar dressing. If you are allergic or strongly opposed, Worcestershire sauce alone can carry some of that depth, but the result will be noticeably milder.
Grilled Romaine Caesar Salad with Roasted Cherry Tomatoes
Equipment
- grill or cast iron grill pan (for romaine)
- oven-safe dish or skillet (for tomatoes)
- medium bowl
- whisk
- pastry brush
Ingredients
The Salad
- 2 hearts of romaine
- olive oil (for brushing the romaine and the grill grates)
- 4 to 6 slices bacon
- Fresh ground black pepper (to taste)
Roasted Cherry Tomatoes
- 2 cups cherry tomatoes
- 2 garlic cloves (minced)
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 3 sprigs fresh thyme
Homemade Croutons
- 3 cups cubed sourdough or French baguette
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp garlic powder
Caesar Dressing (makes ~2 cups)
- 2 small garlic cloves (minced)
- 1 tsp anchovy paste
- 2 Tbsp fresh-squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise
- ½ cup grated Parmigiano-Reggiano
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
Instructions
Roasted Cherry Tomatoes
- Preheat the oven to 350°F (175°C). Place the cherry tomatoes in an oven-safe dish or skillet. Add the minced garlic, salt, and pepper, then drizzle the olive oil over the top. Toss until the tomatoes are evenly coated. Lay the thyme sprigs on top and rub them lightly in the oil.
- Roast for about 30 minutes, until the tomatoes have burst and their skins are blistered. Remove from the oven and discard the thyme stems.
Caesar Dressing
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until well blended. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper and stir until smooth and fully combined. Refrigerate until ready to serve; the flavor improves with time.
Homemade Croutons
- Add the cubed bread to a large skillet. Sprinkle with salt and garlic powder, drizzle with olive oil, and toss until every cube is evenly coated. Toast over medium heat, flipping occasionally, until golden brown on the outside with a slightly soft center. Set aside to cool.
Bacon
- Cook the bacon in a skillet over medium heat, turning occasionally, until crispy. Remove from the grease and drain on a paper towel-lined plate. Once cool enough to handle, crumble into bite-sized pieces.
Grill the Romaine
- Heat the grill to medium-high, about 400 to 450°F (205 to 230°C). Cut each romaine heart in half lengthwise, keeping the core intact which holds the leaves together. Brush the cut sides with olive oil. Rub a little olive oil over the grill grates using tongs with a paper towel soaked in olive oil.
- Place the romaine cut side down on the grill. Grill for just 2 to 3 minutes, until the edges are lightly charred but the center is still crisp. Do not walk away – romaine chars quickly.
Assemble
- Place the grilled romaine halves cut side up on a platter. Top each half with the roasted cherry tomatoes, bacon crumbles, and croutons. Drizzle with Caesar dressing and finish with fresh ground black pepper to taste. Serve immediately.
Notes
Prep ahead, storing, and freezing options:
Romaine:- Prep by cleaning and halving the romaine hearts. Store, covered, in the fridge for up to 1 day before grilling.
- Best enjoyed right away after grilling. If expecting leftovers, store all toppings and dressing separately and grill fresh when ready to eat.
- Do not freeze.
- Make up to 4 days ahead (they actually get better as they sit).
- Store in an airtight container in the refrigerator.
- Freeze up to 3 months: flash freeze in a single layer on parchment, then transfer to a freezer bag. Wonderful in pasta, soups, and sauces.
- Make a few hours ahead or the day before. The flavor deepens as it sits.
- Store in a sealed jar in the refrigerator for up to 1 week. Stir before using.
- Do not freeze.
- Make earlier that day or up to a day ahead.
- Store in an airtight container at room temperature for up to 3 days.
- Re-crisp in a skillet for a few minutes if needed.
- Do not freeze.
- Cook and crumble ahead.
- Store in an airtight container in the refrigerator for up to 4 days.
- While cooked bacon can technically be frozen, it’s not something I recommend for this dish since it will lose it’s crunchiness.
Did You Make This Recipe?
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