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Grilled Caesar Salad

  • Author: Kelly Djalali


Caesar Dressing + Salad

6 Anchovy Fillets, oil packed and drained

1 Garlic Clove

Kosher Salt

2 large Egg Yolks

2 tbsp. Lemon Juice, plus more

3/4 tsp. Dijon Mustard

2 tbsp. Olive Oil

1/2 cup Vegetable or Grapeseed Oil (preferred)

3 tbsp. Parmesan Cheese, finely grated + shaved Parmesan for garnish

Fresh Ground Black Pepper

1 Head Romaine Lettuce, halved lengthwise


3 cups Torn Bread Pieces, about 1″ x 1″

3 tbsp. Olive Oil

Lemon Zest, optional

Grated Parmesan, optional

Kosher Salt

Fresh Ground Black Pepper


Chop together anchovy fillets, garlic, and pinch of salt. Use the flat side of a knife blade to smash into a paste, then scrape into a large bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in finely grated Parmesan.

Season with salt, pepper, and more lemon juice, if desired.

Preheat oven to 375°. Tear bread into 1″ chunks. Toss bread with olive oil in a bowl. Spread on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

In a a large skillet, heat a drizzle of olive oil over medium-high heat and place each half of romaine, cut side down and sear the romaine until golden.

Plate each romaine half on a plate, drizzle on the caesar dressing and top with parmesan and croutons. Serve remaining dressing on the side.