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Crispy Grilled Romaine Caesar Salad Recipe with Easy Homemade Croutons

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A smoky, crispy twist on classic Caesar salad featuring grilled romaine, homemade buttery croutons, and a creamy, flavorful dressing. Perfect for quick weeknight meals or summer cookouts.

Ingredients

Scale
  • 2 large heads romaine lettuce, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and freshly cracked black pepper, to taste
  • For the Homemade Croutons:
  • 4 cups cubed day-old bread (sourdough or French bread recommended)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Pinch of salt
  • For the Caesar Dressing:
  • ½ cup mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, finely minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F or 204°C).
  2. Rinse and pat dry the romaine heads. Cut each head in half lengthwise, keeping the core intact.
  3. Brush the cut sides of the romaine generously with olive oil, then sprinkle with salt and pepper.
  4. Toss bread cubes with melted butter, olive oil, garlic powder, and a pinch of salt in a bowl.
  5. Spread bread cubes evenly on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crisp.
  6. Place romaine halves cut-side down on the grill. Cook for 2-3 minutes until grill marks appear and edges start to char.
  7. Flip and grill the back side for about 1 minute just to warm through. Remove from heat and let cool slightly.
  8. In a bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth. Season with salt and pepper to taste.
  9. Place grilled romaine on a serving platter, drizzle with dressing, and scatter homemade croutons on top.
  10. Optionally, sprinkle additional Parmesan and freshly ground pepper.
  11. Serve immediately while lettuce is smoky and crisp and croutons are crunchy.

Notes

Lightly oil grill grates to prevent sticking. Avoid pressing down on lettuce while grilling to keep it crisp. Whisk dressing by hand for best texture. Croutons can be made ahead and stored in an airtight container for 3-5 days. Dressing can be made up to 2 days in advance and whisked again before serving. For gluten-free, use gluten-free bread or almond flour croutons. For dairy-free, omit Parmesan and use avocado or cashew cream in dressing.

Nutrition

Keywords: grilled romaine, Caesar salad, homemade croutons, smoky salad, easy salad recipe, summer cookout salad

Find it online: https://cooksybite.com/crispy-grilled-romaine-caesar-salad-recipe-with-easy-homemade-croutons/