Grilled Caesar salad

Preparation :45 min Cooking :15 min
Difficulty :medium
Servings :4

This Caesar salad is amazing! The grilled side brings a really interesting touch without changing too much the taste of this famous salad. Perfect for a starter, a side dish or even a lunch if you add grilled chicken !

Ingredients for the salad

  • 2 hearts of romaine lettuce, cut in half lengthwise then well washed (keep the feet)
  • Olive oil
  • 5 slices crisp bacon cooked and chopped
  • 1/2 cup fresh parmesan, grated (or more to taste)
  • Salt and freshly ground pepper


Ingredients for the dressing

  • 3 garlic cloves
  • 10 small anchovy fillets in oil, drained
  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Worcestershire Sauce
  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil


  • 1/2 bread baguette, cut into cubes
  • Olive oil
  • 1/2 teaspoon Provence herbs (or more to taste)
  • Salt and freshly ground pepper


  • Using a knife, finely chop the garlic and anchovies together to obtain a paste, for about 2 minutes. Reserve in a bowl.
  • In another bowl, add the egg yolks and whisk lightly. Then add the Dijon mustard, lemon juice and Worcestershire sauce and whisk to combine.
  • Stir in olive oil whisking for 2 minutes to emulsify.
  • Then, add the vegetable oil whisking continuously and continue mixing for 1-2 minutes. Add garlic and anchovy paste, season with salt and pepper to taste an mix. Reserve in the fridge.
  • Preheat the BBQ to maximum then reduce to medium intensity.
  • Lightly brush the inside of the romaine lettuce hearts with olive oil and then salt and pepper generously. Place on grills, open side down, and cook for 1 minute. Give a 45 degree rotation and continue cooking another minute.
  • Remove from heat, cut bases and discard. Roughly cut the salad, place in a salad bowl and set aside in the fridge for 20 minutes.
  • Preheat oven to 400°F.
  • Place the croutons on a large baking sheet and add a good drizzle of olive oil. Sprinkle with herbs of Provence, salt and pepper then toss well.
  • Bake for about 10 to 12 minutes, stirring occasionally, until golden. Remove from the oven and let cool.
  • Build your salad! Pour a little dressing over the lettuce, to taste, followed by bacon, croutons and parmesan. Toss well, taste and adjust the seasoning if necessary. Add grilled chicken breasts and you will transform this side dish into a luxurious lunch !
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Our wine stewards suggest

+- 15$ Nyakas Budai Irsai Oliver 2016

It is summer time and I want to make you travel. It is in Hungary that I make you land. You will set foot, or rather the nose, in a universe of exotic fruit, a little on the pink grapefruit, pineapple and honey. With a beautiful vivacity, the mouth offers a lightness on an almost eternal final... Ok, I exaggerate a little! But at 14.45$, make provisions ... they will quickly disappear !

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