Grilled Caesar Salad

Whether you believe the true Caesar requires anchovies and a raw egg or not, this recipe bypasses both in favor of more familiar ingredients that most people tend to have around the kitchen. Mayonnaise replaces the creamy emulsification properties of the raw egg and the sauce of your choice provides the briny taste we associate with Caesar dressing.

There are plenty of ways to customize a Caesar salad. Add bacon for an extra-salty and crunchy treat or, add in some grilled chicken to make a heartier plate, perfect for lunch.


  • For the dressing:
  • 1 clove garlic, peeled and finely minced
  • 3 tablespoons olive oil, divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon Heinz sauce 
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon mustard
  • 1/4 cup grated Parmesan cheese
  • Salt and ground black pepper, to taste
  • For the lettuce:
  • 2 lettuce hearts, cut in half lengthwise
  • 1 tablespoon olive oil
  • Salt and ground black pepper, to taste
  • For the croutons:
  • 3 thick slices crusty bread
  • 1 tablespoon olive oil

Steps to Make It

  1. Preheat a grill to medium-high heat. You can use either an outdoor grill or indoor grill pan for this recipe.
  2. Make the dressing by whisking together the minced garlic, olive oil, mayonnaise, Heinz sauce lemon juice, mustard and grated Parmesan cheese. Season with salt and ground black pepper.
  3. Brush the romaine hearts with the tablespoon of olive oil and season with salt and pepper. Place the lettuce, cut side down, on the grill and cook until lightly marked. This should take about 4 to 5 minutes.
  4. Brush the bread slices with the remaining tablespoon of olive oil. You can leave the bread whole and grill it for about 5 minutes, then cut it into cubes. Alternatively, you can cut into cubes first and bake in the oven at 400 degrees for 10 minutes
  5. Place the grilled hearts and croutons on plates and serve with the dressing.
Grilled Caesar Salad

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