Grilled Caesar Salad is smoky grilled romaine served with crunchy croutons, parmesan cheese and a tangy, delicious homemade caesar dressing!

Grilled caesar salad on white platter

I love Caesar salads, so when I saw a grilled version years ago in Cooking Light magazine, I knew I would make it one day.  That day finally came!  

I didn’t follow Cooking Light’s recipe, but the inspiration for my Grilled Caesar Salad with Homemade Croutons certainly came from there.  I figured this isn’t rocket science, so I decided to wing it.

Grilled caesar salad one white serving plate with croutons

Grilled romaine is slightly wilted, with a mild, charred flavor.  It was my first grilled salad, and I just loved it!  

The grilled romaine was topped with my homemade Caesar dressing, croutons, and shaved parmesan.  

I’m telling you, this is grilled caesar salad is crave-worthy! 

This salad really couldn’t be easier, and let me state right now, it doesn’t have to take place outside on your grill.  I used my grill pan indoors, and it was perfect.  I simply halved some hearts of romaine and brushed a tiny bit of olive oil over each side.  

I grilled them over medium heat for 2-3 minutes a side, or until slightly wilted with nice grill marks.  Gotta have those grill marks!  

Grilled caesar salad on white platter

I had roasted garlic artisan bread leftover from a recent dinner, so I used it to make homemade croutons.  Homemade croutons are so rustic and toasty.  I had to keep the nibblers away from them or there would’ve been none left for this salad, and in my book, is isn’t a Caesar unless there are croutons!  

Just cut the bread into 1″ cubes and either cook them in olive oil on the stove top until they’re golden brown and toasty, or toast them in the oven.  I use the stove top method because I think it’s much easier since the croutons need to get tossed frequently to ensure even toasting.

Grilled caesar salad on white serving plate with croutons and parmesan

I’m very particular about my Caesar dressing.  I like it to be fresh, with a salty bite, and not thick and gloppy like you get in many restaurants.  I don’t use mayo, and I don’t use egg yolks…I’m just not comfortable using raw eggs in my dressing. 

I used some Meyer lemon juice that I had left over, and here’s the ingredient that gives it that nice, salty bite that I love — anchovy.  I prefer to use anchovy paste, but I didn’t have any, so I pulverized two anchovy fillets with the rest of the dressing ingredients in my food processor.  It was delicious!  You can’t tell there’s anchovy in it, but it does lend a saltiness that really stands out.  

You’ll absolutely love this grilled caesar salad recipe.  It’s different, and just special.  Treat yourself to a salad that’s sure to become one that you keep going back to again and again.  

It’s a classic with a modern twist! ๐Ÿ™‚  

Grilled caesar salad on white platter

More salad recipes you’ll love:

Chicken shawarma salad

Cobb salad by Simply Recipes

Greek village salad

Italian chopped salad

Salmon nicoise

Santa fe chicken salad


Yield: 6 servings

Grilled Caesar Salad

Grilled Caesar Salad

Grilled Caesar Salad is smoky grilled romaine served with crunchy croutons, parmesan cheese and a tangy, delicious homemade caesar dressing!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes



  • 2 tablespoons extra virgin olive oil
  • 1/2 loaf bread (French or your favorite crusty, Artisan bread), cut into 1" cubes
  • 1/2 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
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste


  • 1 teaspoon extra virgin olive oil
  • (3) hearts of Romaine, washed and halved lengthwise
  • 1/3 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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 429Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 8mgSodium: 956mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 10g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information includes all of the dressing, though you shouldn't need it all.

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