Best 5 Grilled Garlic Caesar Salad Recipes

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Grilled Garlic Caesar Salad is an easy, flavorful dish that can be enjoyed as a main course or a side dish. The combination of grilled romaine lettuce, crispy croutons, salty Parmesan cheese, and a creamy, tangy Caesar dressing makes this salad a crowd-pleaser. Making grilled garlic caesar salad at home is easy and can be done in 30 minutes or less. With a few simple ingredients and steps, you can create a delicious and satisfying salad that is perfect for any occasion.

Let's cook with our recipes!

GRILLED CAESAR SALAD



Grilled Caesar Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

Steps:

  • Preheat a grill to medium-high heat.
  • In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
  • Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
  • Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
  • Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

GRILLED CAESAR SALAD



Grilled Caesar Salad image

"This recipe is from my aunt. It's great when it's too hot to cook inside and you want something more than a typical salad. Plus, it whips up in minutes," says Debbie Clark of Northglenn, Colorado.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons butter, melted
1/2 teaspoon minced garlic
2 bunches romaine hearts, halved lengthwise
1 cup creamy Caesar salad dressing, divided
3/4 cup salad croutons
1/4 cup shredded Parmesan cheese

Steps:

  • Prepare grill for indirect medium heat. In a small bowl, combine butter and garlic; let stand for 5 minutes. Brush over the cut side of each romaine half; lightly brush with 2-3 tablespoons salad dressing. , Grill, covered, for 3-4 minutes or until outer leaves begin to wilt and romaine is heated through, turning once. Coarsely chop romaine, discarding cores. , Transfer to a salad bowl. Sprinkle with croutons and cheese. Serve with remaining salad dressing.

Nutrition Facts : Calories 253 calories, Fat 22g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED CAESAR SALAD



Grilled Caesar Salad image

Caesar salad (see following recipe) is not a traditional Italian recipe, and the grilled Caesar salad seems to be a recent phenomenon. Nino Germano, the presiding chef-owner at La Scala in Baltimore, told us how, purely by accident, he invented the grilled Caesar salad. During a busy evening in the kitchen, a cut head of young romaine lettuce fell on the grill. Nino, a frugal padrone, set it aside, and when the evening was over and it was time to have his dinner, he decided to dress that grilled romaine as he would a regular Caesar salad. And so the recipe was born.

Yield serves 6

Number Of Ingredients 11

3 cups 1/2-inch cubes of country bread
1/2 cup extra-virgin olive oil
Yolk of 1 large hard-boiled egg
4 garlic cloves
4 anchovy fillets
2 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, for seasoning
3 heads (1 package) romaine hearts, trimmed and halved lengthwise
1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus a 2-ounce piece for shaving

Steps:

  • Preheat oven to 350 degrees F.
  • Preheat a stovetop griddle that fits over two burners over medium-high heat. Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes. Set aside to cool.
  • Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a mini-food processor. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing. Season with the salt and pepper.
  • Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly. Lay the romaine on the grill pan, cut side down. Grill just until marked and slightly wilted, about 2 minutes.
  • Arrange the grilled romaine on a platter. Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top. Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.

GRILLED CAESAR SALAD



Grilled Caesar Salad image

This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice. The whole thing is finished with Parmesan, toasted on the grill. It comes together quickly, and it's a perfect pairing for a rib-eye, served along with a deep red.

Provided by Sam Sifton

Categories     salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic, peeledand minced
4 anchovy fillets, rinsed and minced
3 egg yolks
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime zest
1 lime, juiced, approximately 2 tablespoons
1 tablespoon white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan cheese

Steps:

  • Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
  • Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
  • Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.

Nutrition Facts : @context http, Calories 829, UnsaturatedFat 66 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 1050 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED CAESAR SALAD



Grilled Caesar Salad image

Categories     Salad     Blender     Cheese     Dairy     Egg     Fish     Garlic     Leafy Green     Side     Backyard BBQ     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 flat anchovy fillets, drained and chopped
1 small garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices baguette
1 large egg
2 tablespoons fresh lemon juice, or to taste
3 hearts of romaine (18 ounces)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
  • Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
  • Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
  • Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
  • Toss salad with just enough dressing to coat and serve immediately.

Tips:

  • For the best flavor, use fresh romaine lettuce. If you can't find romaine, you can substitute another type of lettuce, such as green leaf or butter lettuce.
  • Make sure the lettuce is thoroughly washed and dried before you add it to the salad. This will help prevent the salad from getting watery.
  • Use a sharp knife to cut the lettuce into bite-sized pieces. This will make it easier to eat and will help the dressing evenly coat the leaves.
  • Don't overcrowd the grill when you're cooking the chicken. This will prevent the chicken from cooking evenly.
  • Cook the chicken over medium heat until it is cooked through. This will help prevent the chicken from drying out.
  • Let the chicken cool slightly before you add it to the salad. This will help prevent the lettuce from wilting.
  • Use a light hand when you're adding the dressing to the salad. You don't want to overwhelm the other flavors in the salad.
  • Serve the salad immediately after you've made it. This will help prevent the lettuce from wilting.

Conclusion:

Grilled Garlic Caesar Salad is a delicious and refreshing salad that is perfect for a summer meal. The grilled chicken adds a smoky flavor to the salad, and the Caesar dressing is creamy and tangy. This salad is sure to be a hit with your family and friends.

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