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This Grilled (Faux) Caesar Salad is hardly a recipe, but it’s so good and such a staple around here that it’s impossible not to share it with you.
When I lived in Williamsburg, Brooklyn, I lived around the corner from the Wythe Hotel. They had a fabulous restaurant there called Reynards, which served a Grilled Caesar Salad with Poached Egg that I always swore I’d resisting ordering in favor of variety, but never could. It really was spectacular.
This is a less elaborate, lighter version of this salad…. or at the very least was heavily inspired by it. If you haven’t grilled greens, you really ought to. Romaine, Chard, Dandelion – any large leafy green will get a unique treatment from just a few seconds on a grill.
If you don’t have a grill, use a grill pan or even cast iron pan for that matter. It’s that nice char you’re after.
How To Make My Grilled (Faux) Caesar Salad
Step 1: In a medium bowl, whisk together all ingredients except the mayonnaise, until smooth. Add in the mayonnaise and continue to whisk until thick and combined. Set aside.
Step 2: Pre-heat your grill
Step 3: Rub the romaine hearts with olive oil and sprinkle with salt and pepper.
Step 4: Place the romaine hearts cut side down for 3-4 minutes, or until nicely charred. Turn as needed to cook evenly.
Step 5: Remove to a large platter, cut side up, and garnish with the tomato and onion.
Step 6: Spoon the dressing over and finish with more cracked pepper.
Step 7: Enjoy!
Want more fast and delicious salad ideas?
Avocado Caesar Salad Dressing (Dairy Free + Egg Free)
Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)
Roasted Carrot + Avocado Salad (Vegetarian, Gluten-Free)
If you make my Grilled (Faux) Caesar Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Yes! If you don’t have a grill, you can use a cast iron skillet or grill pan on your stovetop. Heat the pan over medium-high and follow the same steps for cooking the romaine until charred.
Yes, keeping the core intact helps the romaine stay together while grilling. You can remove the core after grilling if desired, but leaving it on also gives the salad a slightly heartier texture.
Absolutely! If you’re short on time, a store-bought Caesar dressing will work fine. Just note that homemade dressing has a fresh flavor that pairs nicely with the grilled romaine.
If you don’t have anchovy paste, try using a small splash of soy sauce or an extra dash of Worcestershire sauce to add that umami flavor.
Yes! You can make the dressing up to two days in advance and store it in the refrigerator. The romaine can be halved and lightly oiled a few hours before grilling, but it’s best to grill it right before serving for optimal texture.
Definitely! Feel free to sprinkle some freshly grated Parmesan cheese, croutons, or even roasted chickpeas on top to add more texture and flavor.
Romaine is recommended because it holds up well to grilling. However, you can use other types of lettuce, but keep in mind that softer leaves may wilt quickly on the grill.
Yes, it’s served warm, which brings out the smoky flavor from the grilled romaine. However, it’s also delicious at room temperature, so it’s great for outdoor gatherings.
This salad pairs well with grilled proteins like chicken, shrimp, or steak. It’s also a great starter or side dish for any barbecue.
Yes! This recipe uses anchovy paste in the dressing, but you can omit it or use a plant-based Worcestershire sauce for a vegetarian version.
Grilled Faux-Caesar Salad
Ingredients
- 3 hearts of romaine, halved with core intact
- 2 cups cherry or roma tomatoes, halved
- ¼ cup thinly sliced white or red onion
- Olive oil, salt, and pepper, for grilling
- Dressing:
- 1 small garlic cloves, minced
- ½ teaspoon anchovy paste, found near the canned tuna in the supermarket
- ½ fresh lemon, squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup good mayonnaise
- 1/4 teaspoon freshly ground black pepper
Instructions
Make The Dressing:
- In a medium bowl, whisk together all ingredients but the mayonnaise, until smooth. Add in the mayonnaise and continue to whisk until thick and combined.
- Taste, and if desired, add a bit of salt. I often find ¼ teaspoon Is all that is needed if any.
- Set aside.
Build The Salad:
- Pre-heat your grill, or pre-heat your grill/cast iron pan.
- Rub the romaine hearts with olive oil and sprinkle with salt and pepper.
- Place the romaine hearts cut side down for 3-4 minutes, or until nicely charred. Turn as needed to cook evenly.
- Remove to a large platter, cut side up, and garnish with the tomato and onion.
- Spoon the dressing over and finish with more cracked pepper.
- Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! Looks delicious!! Are the calories per recipe or per serving? Thanks!!
Calories are per serving!
Let me know if you give it a try.
Kat.
The concept of a warm salad feels strange to me, but this salad… WOW. I will definitely be making this again!
I’m so glad this exceeded your expectations, Ellen!
Enjoy,
Kat.