Cost of Living

Grilled Caesar Salad

If you’re looking for a way to get your family excited about salad, try grilling it! Romaine Lettuce is low in calories and high in water, helping it stand up to the heat of a grill (indoor or out).  It takes just a few minutes of heat to transform this cool, crisp, slightly bitter green to a more intense, robust flavor that pairs perfectly with the creamy, rich yet acidic balance of a Caesar Dressing. Plus, what budget conscience Home Cook doesn’t want a way to stretch a single head of lettuce into a full hearty meal for 2 adults!

If you want a creamy dressing, simply put, a raw egg yolk is needed. You could skip it, but really, if you’re making this a meal and the lettuce is hot anyway, why not go for it! Start with the dressing prep, so it’s ready to pour on the lettuce as soon as it’s removed from the grill, which ensures a creamy, warm, delicious dish.

Classic Caesar Salad

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 1 Egg Yolk (Egg Whites save for a 2-4 days in the fridge)
  • 1 Garlic Clove
  • 1/2 teaspoon Dijon Mustard
  • 1 tablespoon fresh Lemon Juice
  • 2 Anchovies (a few shakes of Worcestershire Sauce can sub here if needed)
  • 1 tablespoon of Extra Virgin Olive Oil
  • 1/4 Cup of Vegetable Oil
  • 2 tablespoons of finely grated fresh Parmesan Cheese (plus 1 tablespoon for topping)
  • 1 Head of Romain Lettuce (per 2 People)


  1. Mince together the garlic and anchovy.
  2. Once fine, top with a pinch of salt and mill to a paste with the side of your knife.
  3. Scrape into a bowl and whisk in the egg yolk then mustard and lemon juice.
  4. While whisking, slowly add olive oil and then half the vegetable oil.
  5. Take a taste, adjust lemon, mustard or salt as needed and whisk in the Parmesan keeping an eye on the texture, adding more vegetable oil to adjust dressing thickness to your preference.
  6. Slice a cleaned head of Romaine Lettuce lengthwise
  7. Trim the base to a clean end without cutting leaves off the lettuce core
  8. Drizzle and rub over leaves (or brush on) Olive or Canola Oil
  9. Grill over High Heat (indoor or outdoor – both work)
  10. Rotate and flip the lettuce halves, fanning them out a bit to ensure the core warms
  11. Drizzle the dressing over the freshly grilled hot lettuce, pulling leaves apart to ensure it soaks down into the core.
  12. Plate and top with freshly grated Parmesan and crispy capers.

Serve with Steak Knives and Enjoy!

Contrary to popular belief, despite being served all over America on red and white checkered table clothes (also not Italian), Caesar Salad is not an Italian Recipe. While it IS named after an Italian, restaurant owner Caesar Cardini, it was first served it in Tijuana in the 20’s. Confusing right?

All this mean, there is no guilt in messing with tradition since, really it’s not a Classic Italian Dish at all. Grill that lettuce! While you’re at it, why not ditch the bread crumbs and replace them with Crispy Fried Capers bringing a little Mediterranean influence to the mix?

Crispy Fried Capers

  • Servings: 2
  • Difficulty: Easy
  • Print

Original Recipe Credit: Chef Pépin 


  • Capers
  • Olive Oil


  1. Drain Rinse and dry 2 tablespoons of Capers
  2. Heat oil in a small pan or skillet to 350° and fry Capers for 2 minutes
  3. Stir to ensure even cooking
  4. Remove and drain on a paper towel

Got a tomato, chop and add to the top and well… with the red, white and green it’s easy to see why it’s confused for Italian really, most delicious, simple yet hearty dishes are!


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