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Grilled Caesar Salad

Photo: Erin Kunkel


Total time 20 mins
Yield Serves 4
Romaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level. Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.


  • 3 canned anchovy fillets, drained and finely chopped
  • 2 to 2 1/2 tbsp. extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 2 whole small Little Gem lettuce heads or 4 hearts of romaine
  • 2 ounces manchego cheese, shaved into thin curls with a vegetable peeler
  • 1 lemon, cut into wedges

Nutrition Information

  • calories 149
  • caloriesfromfat 79 %
  • protein 6.2 g
  • fat 13 g
  • satfat 4.8 g
  • carbohydrate 5.2 g
  • fiber 2.7 g
  • sodium 206 mg
  • cholesterol 17 mg

How to Make It

  1. Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.

  2. Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.

  3. Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.

  4. Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.

Sunset's The Great Outdoors Cookbook (Oxmoor House, April 22, 2014).