an unlikely griller

Grilled Caesar salad on

It never would have occurred to me on my own to grill lettuce. It’s a strange concept as it wilts the lettuce, which you usually would want crisp. It is, however, my most favorite vegetable to grill at the moment. Every time I explain grilled romaine to people they seem skeptical and I absolutely agree that it’s strange, but it’s just so darn good!

Grilled Caesar salad on

Grilling your lettuce makes it easy to eat an entire head of lettuce and Alex and I gladly gobble it up each and every time that we grill. That’s right, even my picky eater of a husband loves this. The lettuce wilts slightly and the char adds a lot of flavor. Turning it into an easy Caesar salad with a freshly made batch of dressing? That just seemed like common sense, plus it’s Alex’s favorite kind of salad.

Grilled Caesar salad on

grilled Caesar salad
makes 4 servings

printer-friendly version

2 Romaine lettuce hearts, halved lengthwise
1 teaspoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder

2/3 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
1/4 cup fresh lemon juice
1 tablespoon anchovy paste
2 garlic cloves, peeled
1 teaspoon Dijon mustard
1/2 teaspoon sea salt

Brush each romaine heart half with the olive oil and sprinkle with sea salt and garlic powder. While the grill is heating, combine all of the dressing ingredients and puree until smooth in a food processor or blender. Place the lettuce cut-side down on the grill, cover, and let it cook for 1 minute. Turn the lettuce, let it cook covered for 1 more minute or until gently wilted and remove from the grill. Drizzle the lettuce halves with the dressing immediately before serving.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, cheese, condiment/sauce, dinner, meatless monday, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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