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. 
some of our faves are asparagus and brussels sprouts too 🙂
This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
Sometimes the simplest recipes are the best to share. 🙂
One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!
We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂
Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!
p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.
Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.
I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂
We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!