Grilled Caesar Salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled Caesar Salad is a unique twist on the traditional Caesar salad that will captivate you with its flavor and unique presentation. All salad components are grilled until grill marks appear and served on halved heads of romaine lettuce (using only the firm inner leaves), topped with slices of crusty bread, and topped with grilled lemons, also caramelized and grilled. The highlight of the salad is the mayonnaise-based dressing with Dijon mustard, Worcestershire sauce, red wine vinegar, garlic, olive oil, and Parmesan cheese. This salad is perfect for a picnic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons mayonnaise
- 2 tablespoons Worcestershire sauce
- 2 lemons, cut in half + 1 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 teaspoon red wine vinegar
- 2 cloves garlic, crushed
- 3/4 cup olive oil + extra for frying
- 1/4 tbsp. grated parmesan
- 2 romaine lettuce hearts, halved lengthwise
- 3 slices 2cm thick rustic bread, such as baguette or sourdough bread
- 1 tbsp. sugar
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Recipes with similar ingredients: mayonnaise, Worcestershire sauce, lemon, Dijon mustard, wine vinegar, garlic, Parmesan cheese, romaine lettuce, white bread, sugar
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- In a bowl, combine mayonnaise, Worcestershire sauce, lemon juice, mustard, vinegar, and garlic. Slowly whisk in the olive oil. Add the Parmesan cheese and continue whisking. Season the dressing with salt and pepper to taste.
- Drizzle the romaine lettuce with olive oil and season with salt and pepper. Place the heads cut-side down on the grill and grill until nicely charred, 2-3 minutes. Brush the bread slices with olive oil and place them on the grill. Grill until charred on both sides and the bread is crispy, about 5 minutes.
- Place sugar on a plate and spread it out. Roll the lemon halves in sugar. Place them on the grill and grill until charred, 2-3 minutes.
- Cut the bread into bite-sized pieces. Arrange the lettuce hearts, croutons, and lemons on a wooden board and serve with Caesar dressing.
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