Recipe · Grillinator
Grilled Caesar salad
Charring the lettuce brings an unexpected dimension to the classic Caesar salad. You can skip the anchovy paste for a vegetarian version, but you may want to add a bit more salt to the dressing.
Ingredients
For the dressing
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- Juice of 1 lemon (1 to 2 Tbsp)
- 1 tsp Worcestershire sauce
- ½ tsp anchovy paste
- 1 garlic clove, grated
- ¼ tsp freshly ground pepper
- ¼ tsp kosher salt
For the salad
- 2 romaine hearts, stems intact and split in half lengthwise
- 1 Tbsp vegetable oil
- 1 Tbsp finely grated Parmesan cheese, plus more for serving
- ¼ tsp freshly ground black pepper
- ¼ tsp kosher salt
- Croutons, for serving (optional)
- Lemon wedges, for serving (optional)
Method
- In a bowl, whisk together the olive oil, mustard, lemon juice, Worcestershire sauce, anchovy paste, garlic, ¼ tsp pepper, and ¼ tsp salt.
- Cover and set dressing aside.
- In a large bowl, gently toss the romaine hearts with vegetable oil, Parmesan, salt, and pepper until well coated.
- Set the Grillinator to Sear and preheat until green Ready light turns on, about 5 minutes.
- Open the lid and place 2 romaine hearts onto the grates, cut sides up. Close the lid.
- Grill until grill marks form on top and bottom, 2 to 3 minutes.
- Remove from grill and place 2 remaining hearts onto the grates, cut sides up.
- Close lid and cook until grill marks form on top, 2 to 3 minutes more.
- Transfer hearts to a platter.
- Drizzle tops with dressing, sprinkle with parmesan cheese, and serve with croutons and lemon wedges if desired.
