Ingredients

For the Salad

• 2 large romaine hearts, halved lengthwise
• 2 tablespoons extra virgin olive oil
• 1 cup homemade or store-bought croutons
• ½ cup shaved Parmesan cheese
• Freshly ground black pepper
• Lemon wedges, for serving
• 2 tablespoons chopped fresh parsley (optional)

For the Caesar Dressing

• ½ cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, finely minced
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Optional Toppings

• Crispy bacon bits
• Grilled chicken slices
• Grilled shrimp
• Soft-boiled eggs
• Cherry tomatoes, halved
• Avocado slices
• Fresh chives

Instructions

Step 1: Prepare the Romaine

Preheat your grill to medium-high heat.

Leave the romaine hearts intact and slice them in half lengthwise through the core so the leaves stay together.

Lightly brush the cut sides with olive oil.

Step 2: Make the Caesar Dressing

In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste (if using), olive oil, salt, and black pepper until smooth and creamy.

Taste and adjust the seasoning with additional lemon juice, Parmesan, or pepper if desired.

Refrigerate until ready to use.

Step 3: Grill the Romaine

Place the romaine halves cut-side down on the hot grill.

Grill for about 1–2 minutes until lightly charred with visible grill marks.

Turn and grill the outer side for another 30–60 seconds.

Remove immediately to preserve the crisp texture.

Step 4: Assemble the Salad

Arrange the grilled romaine halves on a large serving platter or individual plates.

Drizzle generously with the Caesar dressing.

Scatter the croutons over the lettuce and sprinkle with shaved Parmesan cheese.

Add freshly ground black pepper and chopped parsley if desired.

Step 5: Garnish and Serve

Finish with a squeeze of fresh lemon juice and any optional toppings you like.

Serve immediately while the romaine is still slightly warm and the dressing is cool for the perfect contrast in flavors and textures.

Tips for the Best Grilled Romaine Caesar Wedge

• Grill the romaine quickly over high heat to avoid wilting.
• Keep the core attached so the wedges stay together during grilling.
• Dry the lettuce thoroughly after washing to achieve better grill marks.
• Freshly shaved Parmesan provides the best flavor and texture.
• Homemade croutons add extra crunch and absorb the dressing beautifully.
• Chill the dressing before serving for a refreshing contrast.

Recipe Variations

Chicken Caesar Wedge

Top with sliced grilled chicken for a hearty main-course salad.

Shrimp Caesar Wedge

Add grilled shrimp seasoned with garlic, lemon, and herbs.

Bacon Caesar Wedge

Sprinkle crispy bacon pieces over the finished salad for a smoky, savory touch.

Avocado Caesar Wedge

Layer sliced avocado over the romaine for extra creaminess.

Spicy Caesar Wedge

Mix a pinch of cayenne pepper or crushed red pepper flakes into the dressing for a subtle kick.

Vegetarian Caesar Wedge

Skip the anchovy paste and Worcestershire sauce (or use a vegetarian version) for a delicious meat-free option.

Serving Suggestions

This Grilled Romaine Caesar Wedge pairs perfectly with:

• Grilled steak
• Lemon herb chicken
• Garlic butter shrimp
• Grilled salmon
• Burgers
• Roasted potatoes
• Grilled vegetables
• Garlic bread
• Pasta dishes
• Fresh fruit salad

It’s also a wonderful addition to summer barbecues, family dinners, outdoor gatherings, and holiday meals.

Storage

This salad is best enjoyed immediately after grilling.

If you have leftovers, store the grilled romaine and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the croutons separate to maintain their crispness.

For the freshest flavor and texture, assemble the salad just before serving.