Grilled Caesar Salad
One of the things we had been looking forward to most of all with getting our new house in Ohio was buying a grill. After six years in Boston with nowhere to put a grill, Hubby started shopping drooling over grills the second we started looking at houses.
He had his eyes on a crazy huge one and after some negotiation and consideration, decided on a Weber that heats up in no time flat. He’s seriously so giddy around that thing! We’ve been grilling ever since it was put together, shortly after moving in. And when I say we’ve been grilling, I mean that we’ve grilled every night (and usually twice on weekend days) except when we were out of town or it was raining. It’s been amazing.
While Hubby was eyeing grills, I started researching grilling recipes. I have a ton saved up that I want to try. Really when it comes to grilling, you don’t really need recipes. We tend to just season our protein and veggies and throw them on the grill. A few minutes later, it’s time to eat.
Grilled Caesar salad was something I knew I wanted to try. Using the homemade Caesar salad dressing that I whipped up, we have been enjoying grilled Caesar salad on a regular basis. Who would have thought you could grill lettuce. By doing so, you get a great smokiness with every bite. If you have a grill at home, I highly recommend trying this out!
One Year Ago: Spice Rubbed Chicken
Two Years Ago: Cucumber Hummus Bites and Chocolate Covered Strawberry Truffles
Three Years Ago: Roasted Asparagus
Four Years Ago: Dairy Free Chocolate Strawberry and Vanilla Ice Cream Cupcakes and Coconut Margarita Ice Cream Cupcakes
Five Years Ago: Spinach and Artichoke Pizza
Grilled Caesar Salad
Yield: Serves 2-4
Ingredients:
2 hearts of romaine, outer leaves discarded
Caesar salad dressing
Parmesan cheese
juice of 1/2 lemon
salt and pepper to taste
cherry tomatoes, cut in half, optional
Directions:
Heat grill on high for a few minutes until hot. Lower temperature to medium-low.
Slice the romaine hearts in half lengthwise. Lightly brush the cut side of the romaine with olive oil.
Place romaine hearts on grill, cut side down. Cook for 1-2 minutes and remove to a plate.
Brush romaine hearts with Caesar salad dressing and sprinkle with Parmesan cheese. Replace on the grill, cut side up. Close grill for 30-60 seconds or until cheese melts. remove romaine to a platter.
Squeeze lemon juice over romaine, season with salt and pepper. Top with cherry tomatoes if using a serve immediately.
Recipe adapted from The New York Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
YUM!!! I started my butternut squash kick this weekend- this looks amazing!
I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
what a great blog!
here is so many inspirations,
have a nice time,
Paula
I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!