Grilled Romaine Caesar Salad with Roasted Cherry Tomatoes
Have you ever grilled romaine? A few minutes over the flame gives those crisp leaves a smoky, savory char that transforms a Caesar salad. Add roasted cherry tomatoes, homemade croutons, crispy bacon, and a homemade Caesar dressing. This one might just become a favorite.
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.