Grilled Caesar Salad
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1clove garlic, peeledand minced
- 4anchovy fillets, rinsed and minced
- 3egg yolks
- 2teaspoons Dijon mustard
- ¾cup extra-virgin olive oil
- 1tablespoon Worcestershire sauce
- 1tablespoon red-wine vinegar
- Kosher salt and freshly ground black pepper to taste
- 1tablespoon lime zest
- 1lime, juiced, approximately 2 tablespoons
- 1tablespoon white balsamic vinegar
- ½cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 2tablespoons extra-virgin olive oil
- 2heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½cup grated Parmesan cheese
For the Dressing
For the Vinaigrette
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
846 calories; 83 grams fat; 14 grams saturated fat; 0 grams trans fat; 57 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 14 grams protein; 1061 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
- Step 2
Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
- Step 3
Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.
Private Notes
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Cooking Notes
Imdaruma
How is this "a variant"---it's a totally different salad that also uses Romaine but is otherwise completely unrelated.
Thomas Burke
My wife and I do a variant... hearts of romaine split lengthwise. Drizzle with olive oil and lightly grill split side down until slightly darkened. Dressing of olive oil, white balsamic vinegar, crumbled blue cheese. Dress the grilled hearts of romaine and sprinkle with grilled pancetta cubes.
Catherine
We made this exactly as written, but halved to serve two (note that the recipe says this serves 4 but the nutritional info says 10, a little strange). I wasn't sure what the vinaigrette would add, but it was DELICIOUS. Served with grilled tuna steaks and made croutons to go on top. Will be a regular in our house!
Starchgirl
I've made many grilled caesar recipes, but this one clearly shines. I was baffled with two dressings....why make a lime vinaigrette with a caesar dressing? But it works, and it works well. I only used about half the oil in the vinaigrette since we like ours on the acidic side, otherwise followed the recipe. It was outstanding! One tip....don't cut off the bottom of the romaine until after they come off the grill and they will stay together much better.
beulah
amazing. didn't change a thing. makes enough for an extra head of romaine.
Lauren Z
This was fantastic! The dressing + vinaigrette hit all the right notes. The only change I made is when slicing one head of romaine it fell apart and wasn't fit for the grill. Instead I chopped the raw greens, then chopped the 2 heads of grilled greens after cooking to make a nice soft-crunchy combo. Will be making this often.
Bob Az
Separating the dressing, used in grilling, and the vinaigrette, added at the table, might sound like a bright idea, but it didn't work. The recipe is WAY out of balance with too much fat and oil (3 yolks + 1-1/4 cups EVOO) to far too little acid (3 TBS vinegar + lime, or 4 if you count "white balsamic"). Even shorting the EVOO in the vinaigrette a little I couldn't taste any acid in the final dish.
Will
Excellent recipe. For the Caesar dressing I used 4 garlic cloves instead of 1 and added juice from 1 lemon. Also I put it all in a food processor instead of mixing it myself
davidm
Gordon Ramsay destroyed some hapless cook on one of his shows for grilling romaine. So funny to see this here. I bet it’s great!
joe
Skip the anchovies. Tear the romaine into bite size pieces rather than cut it.
Vincent
I thought this recipe was mediocre and expected more from the NYT's version of a classic. It's very heavy on the oil and light on flavor (only one clove garlic for 3/4 cup olive oil?). And as others have pointed out, its also just far too much dressing for this amount of salad, especially with the separate vinaigrette which doesn't add much over just putting lemon juice in the dressing (except more olive oil again).
MrsP
Delicious! Dressing and vinaigrette make enough for a double batch.
FT
I just made this for the first time and I have to say that while the results are tasty, the recipe produces massively more dressing and vinaigrette than the romaine heads can use. I write this in the midst of the Covid-19 pandemic global shutdown, when groceries are precious and we cannot go to the store regularly or count on basic items being stocked. Using 3 egg yolks (but not the egg whites) is costly under these circumstances.
Starchgirl
I've made many grilled caesar recipes, but this one clearly shines. I was baffled with two dressings....why make a lime vinaigrette with a caesar dressing? But it works, and it works well. I only used about half the oil in the vinaigrette since we like ours on the acidic side, otherwise followed the recipe. It was outstanding! One tip....don't cut off the bottom of the romaine until after they come off the grill and they will stay together much better.
Heather
This was excellent. I skipped the vinegrette at the end. Seemed like there was plenty of dressing already on the romaine.
Lauren Z
This was fantastic! The dressing + vinaigrette hit all the right notes. The only change I made is when slicing one head of romaine it fell apart and wasn't fit for the grill. Instead I chopped the raw greens, then chopped the 2 heads of grilled greens after cooking to make a nice soft-crunchy combo. Will be making this often.
beulah
amazing. didn't change a thing. makes enough for an extra head of romaine.
Catherine
We made this exactly as written, but halved to serve two (note that the recipe says this serves 4 but the nutritional info says 10, a little strange). I wasn't sure what the vinaigrette would add, but it was DELICIOUS. Served with grilled tuna steaks and made croutons to go on top. Will be a regular in our house!
Thomas Burke
My wife and I do a variant... hearts of romaine split lengthwise. Drizzle with olive oil and lightly grill split side down until slightly darkened. Dressing of olive oil, white balsamic vinegar, crumbled blue cheese. Dress the grilled hearts of romaine and sprinkle with grilled pancetta cubes.
Imdaruma
How is this "a variant"---it's a totally different salad that also uses Romaine but is otherwise completely unrelated.
Parker77
Grilled this twice now. Yum! Skipped the anchovies.
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