Grilled Caesar Salad with Creamy Dressing

Name: Grilled Caesar Salad with Creamy Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: romaine hearts, halved lengthwise; olive oil; Greek yogurt; anchovy paste; lemon juice; lemon zest; Dijon mustard; garlic clove, minced; grated Parmesan cheese; olive oil; salt; freshly ground black pepper; day‑old baguette, cubed; olive oil; garlic powder; salt; Parmesan shavings

Char‑grilled romaine halves are lightly smoky and crisp, arranged on a plate and topped with golden garlic croutons and a generous drizzle of tangy creamy dressing. The dressing blends Greek yogurt, anchovy paste, lemon zest and Parmesan for a rich yet light flavor, while the croutons add buttery crunch. This twist on a classic makes a satisfying main or hearty side with balanced protein and fresh greens.

15 minPrep

10 minCook

Servings

Ingredients

4 romaine hearts, halved lengthwises 480g
2 tbsp olive oil 28g
½ cup greek yogurt 120g
2 tbsp anchovy paste 30g
1 tbsp lemon juice 15g
1 tsp lemon zest 2g
1 tsp dijon mustard 5g
1 garlic clove, minced 5g
2 tbsp grated parmesan cheese 10g

1 tbsp olive oil 14g
¼ tsp salt 2g
¼ tsp freshly ground black pepper 1g
2 cups day‑old baguette, cubed 120g
1 tbsp olive oil 14g
½ tsp garlic powder 2g
¼ tsp salt 2g
¼ cup parmesan shavings 20g

Steps

Step 1

Preheat a grill or grill pan to medium‑high heat (about 400°F/200°C). While it heats, brush the cut sides of the romaine halves with olive oil and season lightly with salt and pepper.
- 2 tbspolive oil
- ¼ tspsalt
Step 2

Place the romaine halves cut‑side down on the grill. Grill for 2–3 minutes until grill marks appear and the leaves soften slightly but remain crisp, then flip and grill the other side for another 1 minute. Remove and set aside on a serving platter.
Step 3

Meanwhile, toss the cubed baguette with olive oil, garlic powder, and ¼ tsp salt. Spread on a baking sheet and toast in a 375°F oven for 8–10 minutes, turning once, until golden and crunchy; these are the croutons.
- 1 tbspolive oil
- ½ tspgarlic powder
- ¼ tspsalt
- 1garlic clove, minced
Step 4

To make the creamy dressing, combine ½ cup Greek yogurt, anchovy paste, lemon juice, lemon zest, Dijon mustard, the minced garlic clove, 2 Tbsp grated Parmesan, and olive oil in a bowl. Whisk until smooth, then season with ¼ tsp salt and ¼ tsp black pepper to taste.
- ½ cupGreek yogurt
- 2 tbspanchovy paste
- 1 tbsplemon juice
- 1 tsplemon zest
- 1 tspDijon mustard
- 1garlic clove, minced
- 1 tbspolive oil
- ¼ tspsalt
- ¼ tspfreshly ground black pepper
Step 5

Drizzle the warm grilled romaine with the creamy dressing, tossing gently to coat each leaf. Sprinkle the toasted croutons over the top and finish with additional Parmesan shavings for garnish.
- ½ cupGreek yogurt
- 2 tbspanchovy paste
- 1 tbsplemon juice
- 1 tsplemon zest
- 1 tspDijon mustard
- 2 tbspolive oil
Step 6

Serve immediately while the lettuce is still warm and the croutons retain their crunch. This salad can be enjoyed as a main course or as a hearty side to grilled chicken or fish.