Grilled Caesar Salad with Rosemary Croutons - The Lemon Bowl
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4.25 from 4 votes

Grilled Romaine Caesar Salad

Grilling romaine adds a slightly charred flavor on the outside while the inner leaves remain fresh and crunchy - perfect for drizzling with Caesar dressing.
Course Salad
Cuisine Italian
Keyword grilled salads
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 140kcal
Author Liz Della Croce


  • 2 heads romaine lettuce
  • 1 tablespoons olive oil - divided
  • kosher salt and pepper

Caesar Dressing!

  • 1 clove garlic grated
  • 1 tablespoon anchovy paste
  • 1/4 cup parmesan cheese
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • rosemary croutons optional garnish
  • parmesan shavings optional garnish


  • Pre-heat grill on high heat and slice romaine head vertically exposing inner leaves.
  • Lightly brush inside of romaine halves with olive oil and sprinkle with salt and pepper. Grill 4-5 minutes, turning once, then set on a platter.
  • In a small bowl, whisk together garlic, anchovy paste, parmesan cheese, lemon juice and olive oil. Season with salt and pepper to taste.
  • To serve, drizzle dressing over the romaine heads and sprinkle with rosemary croutons and shaved parmesan.


Calories: 140kcal | Carbohydrates: 4.4g | Protein: 3.5g | Fat: 12.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 252mg | Fiber: 1g | Sugar: 2.4g