Grilled Caesar Salad with Homemade Croutons
Prep time
Cook time
Total time
Grilled Caesar Salad with Homemade Croutons is a classic salad with a modern twist! Grilled romaine is slightly wilted with a mild, charred flavor that makes this Caesar salad special!
Serves: 6 servings
  • 2 tablespoons extra virgin olive oil
  • ½ loaf bread (French or your favorite crusty, Artisan bread), cut into 1" cubes
  • ½ teaspoon salt
  • 2 cloves garlic, smashed with the back of a knife and skins removed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 4 anchovy fillets or 1 tablespoon of anchovy paste
  • ½ cup extra virgin olive oil
  • salt and pepper, to taste
  • 1 teaspoon extra virgin olive oil
  • (3) hearts of Romaine, washed and halved lengthwise
  • ⅓ cup shaved parmesan cheese
Prepare the croutons:
  1. Heat the olive oil in a large saute pan over medium heat. Add the bread cubes and salt to the pan and cook, tossing frequently, until the bread cubes are golden brown, and toasty, about 5-6 minutes. Set aside.
Prepare the dressing:
  1. In the bowl of a food processor, add the garlic, lemon juice, Worcestershire, anchovy fillets, and dijon mustard. Pulse together until well incorporated. Turn the food processor on and add the olive oil in a steady stream until all of it has been added. Add salt and pepper to taste, and pulse once or twice more. Set aside.
Prepare the salad:
  1. Heat a grill pan over medium heat. Brush both sides of the lettuce very lightly with the olive oil. Grill the romaine hearts face down for 2-3 minutes, or until slightly charred and grill marks appear. Turn the romaine over, and cook on the other side for about 2 more minutes or until slightly wilted. Place on a platter. Sprinkle croutons around the platter, drizzle with dressing, and top with shaved parmesan. Serve immediately!
If you like your salad chopped, simply chop the romaine after grilling and toss everything together in a bowl.

I doubled the dressing recipe so you would have leftovers. You'll be glad you do!

Recipe by Flavor the Moments
Recipe by Flavor the Moments at