Grilled Caesar Salad

Cooking Light
Grilled Caesar SaladRecipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.
Serves 10


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10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
Cooking spray
3 garlic cloves, divided
7 canned anchovy fillets, rinsed, drained, and divided
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large pasteurized egg yolk
1/4 cup extra-virgin olive oil
3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
1/2 ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat grill to high.

2. Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.

3. Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.

4. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.

5. Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.

Created date

May 2012

Nutritional Information

Calories 118
Fat 7 g
Satfat 1.2 g
Monofat 4.4 g
Polyfat 0.7 g
Protein 3.6 g
Carbohydrate 10.5 g
Fiber 1.2 g
Cholesterol 25 mg
Iron 1.5 mg
Sodium 290 mg
Calcium 66 mg