Seasonal Favorites
40-55 mins

Grilled Caesar Salad

Apr 15, 2020

Here’s a universal truth: everyone loves a good Caesar salad. And, charring your romaine hearts takes this traditional dish to a whole new level. If grilling outside isn’t an option, you can easily broil your romaine to get the same delicious charred effect. Pair it with a fresh, homemade dressing and enjoy.


4 Servings

Cook Time

Work Time: 10 Minutes
Hang Time: 5 Minutes


For Dressing:

  • 1 garlic clove, minced
  • ½ shallot, minced
  • 3 anchovies, minced (omit to make recipe vegan)
  • 1 tbs capers, drained and chopped
  • 1 tbs dijon mustard
  • Juice from 1 lemon
  • Dash of salt and pepper to taste
  • ¼ cup olive oil

For Salad:

  • 2 heads of romaine or little gem lettuce, rinsed and cut in half leaving cores intact
  • 2 heads of radicchio, rinsed and cut in thick slices
  • Salt and pepper to taste
  • Freshly grated parmesan cheese (optional)
  • Olive oil for coating lettuce
  • Salt and pepper to taste




Turn your broiler on high and line your Baking Sheet with tinfoil. Rub with oil.


For the dressing, combine garlic, anchovies, shallot, capers, mustard, lemon juice, salt, and pepper in a bowl, mixing well to combine. Slowly whisk in olive oil until emulsified and set aside.


Place the halved romaine heads and radicchio on the baking sheet cut side down and drizzle with olive oil. Season with salt and pepper to taste. Transfer to the oven and broil for 2 minutes until a little charred. You’ll want to keep a close eye on the oven as charred can become burned pretty quickly.


Remove the pan from the oven and flip the lettuce, drizzle lightly with additional olive oil and a sprinkle of salt, pepper, and parmesan cheese. Return to the oven and broil for another 2 mins.


Transfer lettuce to a serving plate and drizzle generously with dressing. Add some more cheese and fresh cracked pepper. Serve with a soft boiled egg if desired.


Oven charring vegetables is a quick and straightforward way to add a little depth and smokey flavor to any dish. Just set your broiler to high, place loosely chopped vegetables in the oven, and turn them every 2 to 3 minutes until blackened. Try applying this technique to onions, tomatoes, bok choy, or carrots before adding them to a soup or salad for maximum flavor.

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