Grilled caesar salad

Name: Grilled caesar salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1/2 cup vegetable oil; 1/2 cup finely grated parmesan; 1/3 cup lemon juice; 3 garlic cloves, minced; 1 tbsp light mayonnaise; 1 1/2 tsp Dijon mustard; 3 anchovy fillets, finely chopped, or 1 1/2 tsp anchovy paste; 1/2 tsp granulated sugar; 1/4 tsp Worcestershire sauce; 4 slices bacon, preferably low-sodium; 4 large heads romaine lettuce

Prep Time10 min
Total Time15 min
Makes8 Servings

Grilled caesar salad recipe Photo by Roberto Caruso

Grill halved heads of romaine for a crisp and creamy caesar salad to start off your weekend BBQ.

Ingredients

1/2 cup vegetable oil
1/2 cup finely grated parmesan
1/3 cup lemon juice
3 garlic cloves, minced
1 tbsp light mayonnaise
1 1/2 tsp Dijon mustard
3 anchovy fillets, finely chopped, or 1 1/2 tsp anchovy paste
1/2 tsp granulated sugar
1/4 tsp Worcestershire sauce
4 slices bacon, preferably low-sodium
4 large heads romaine lettuce

Instructions

PREHEAT barbecue to medium. Whisk oil with parmesan, lemon juice, garlic, mayo, Dijon, anchovies, sugar and Worcester- shire in a medium bowl. Set aside.
HEAT a medium frying pan over medium- high. Add bacon. Cook until crisp, 4 to 5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
HALVE each head of romaine lettuce lengthwise, forming a boat shape. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form on the underside of the lettuce, about 1 min. Transfer to a large plate. Drizzle each lettuce boat with 2 tbsp dressing. Sprinkle with crumbled bacon. Serve immediately. Dressing will keep well, refrigerated, up to 3 days.

Nutrition (per serving)

Calories 156, Protein 7g, Carbohydrates 14g, Fat 10g, Fibre 8g, Sodium 153mg.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

barbecue grill vegetables Salads

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.