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Grilled Caesar Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 8 mins
Yield Serves: 6
A favorite side gets a llittle char, and extra flavor, in our Grilled Caesar Salad. Grill the romaine quickly just until grill marks appear and the lettuce wilts slightly.


  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon fat-free sour cream
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, 2 minced, 1 cut in half
  • 3 tinned anchovy fillets
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup plus 3 Tbsp. olive oil
  • Salt and pepper
  • 1 12-inch baguette, sliced in half lengthwise
  • 3 romaine hearts, outer leaves removed, hearts halved lengthwise (keep root intact)
  • 2 tablespoons grated Parmesan

Nutrition Information

  • calories 379
  • fat 28 g
  • satfat 4 g
  • protein 8 g
  • carbohydrate 27 g
  • fiber 5 g
  • cholesterol 4 mg
  • sodium 660 mg

How to Make It

  1. Make dressing: Puree mayonnaise, sour cream, vinegar, minced garlic, anchovies, lemon juice, Worcestershire sauce and mustard in blender until smooth. With motor running, drizzle in 1/2 cup oil and blend. Season lightly with salt and pepper. Cover and refrigerate.

  2. Preheat grill to medium-high. Brush cut side of bread with some of remaining oil. Grill bread, turning once, until toasted, 3 to 5 minutes. Remove bread from grill and rub with cut side of halved garlic clove. Cut into 1-inch pieces.

  3. Brush all sides of lettuce with remaining oil; sprinkle with salt and pepper. Grill lettuce, turning frequently, until lightly charred around edges, 2 to 3 minutes.

  4. Chop lettuce and divide among 6 bowls. Sprinkle with Parmesan, scatter baguette pieces over and drizzle with some of the dressing. Serve immediately, passing additional dressing on the side.