Grilled Romaine Caesar with Lemonherb Vinaigrette

Grilled Romaine Caesar Smoky Tangy Summer Salad

By Amara Vitalis July 16, 2025

Table of Contents

Recipe Introduction: Level Up Your Caesar with Grilled Romaine

Ever wondered how to make a Caesar salad more exciting? I've got you covered. We're making grilled romaine !

Why Grilled Romaine?

Okay, picture this: Grilled romaine hearts, slightly charred and smoky, with a zingy lemon herb dressing. My friend told me that he never knew that lettuce could taste this good.

Honestly, this Grilled Romaine Caesar has become my go-to summer salad recipe.

A Modern Twist on a Classic

The Caesar salad has been around for ages, but this recipe gives it a fun makeover. It's easy, quick, and yields four servings perfect for a light lunch or a side dish.

Salad That's Good for You

This Grilled Romaine Hearts Caesar is more than just tasty. Romaine lettuce is packed with vitamins, making this a healthy and delicious option.

It's the perfect dish for a summer barbecue or a light weeknight dinner. This recipe for Grilled Romaine Salad is seriously special!

Ingredients You'll Need

Ready to get started? Here's what you'll need:

For the lettuce:

Two large romaine hearts, olive oil, sea salt, and black pepper. We're keeping it simple!

For the dressing:

Extra virgin olive oil, fresh lemon juice, parsley, chives, garlic, Dijon mustard, sea salt, and black pepper. A total lemon caesar salad bomb!

Ingredients & Equipment: Let's Get This Grilled Romaine Party Started!

So, you wanna try this grilled romaine salad recipe ? Awesome! Don't worry, it's not rocket science. Honestly, the ingredients are pretty basic. You probably have most of this stuff already.

Main Ingredients: Freshness is Key!

Alright, here’s the lowdown:

Romaine Hearts: You'll need 2 big romaine hearts (roughly 600g ). Halve them lengthwise. The fresher, the better, right? Look for firm, green leaves.
Olive Oil: About 2 tablespoons ( 30 ml ). Go for good quality it makes a difference.
Sea Salt & Black Pepper: Just a pinch each – 1/2 teaspoon ( 3g ) of salt and 1/4 teaspoon ( 1g ) of pepper. Freshly ground pepper is always better, you know?
Extra Virgin Olive Oil: For the vinaigrette, 1/4 cup ( 60 ml ).
Fresh Lemon Juice: You'll need 3 tablespoons ( 45 ml ). Freshly squeezed? Obvs! It's a Lemon Caesar Salad vibe.
Fresh Parsley & Chives: 2 tablespoons ( 10g ) of parsley and 1 tablespoon ( 5g ) of chives, chopped.
Garlic: One clove, minced. About 3g .
Dijon Mustard: 1/4 teaspoon ( 1g ) for that zing.
Parmesan Cheese (Optional): 1/4 cup ( 25g ), shaved. For that proper Grilled Romaine Caesar flavor.
Croutons (Optional): 1/4 cup ( 25g ). Adds a nice crunch.

Seasoning Notes: Zesty & Herbaceous

This vinaigrette is the bomb! Lemon juice is key, giving it that tangy freshness. The parsley and chives add a herby, summery vibe.

You can add red pepper flakes, should you wish a kick.

Equipment Needed: Simple & Sweet

You really don't need fancy gear for this easy grilling recipes .

Grill: Gas, charcoal, whatever you've got. Even a grill pan will do the trick. Make sure it's clean!
Small Bowl & Whisk: For the vinaigrette.
Tongs: To handle the Baby Romaine Salad while grilling.

I remember the first time I tried making this. I forgot to dry the romaine hearts properly. Steamed lettuce instead of grilled? Total disaster!

Seriously, though, a bit of char on your smoked romaine lettuce makes all the difference.

Level Up Your Salad Game: Grilled Romaine Caesar

Honestly, who says salads have to be boring? This Grilled Romaine Caesar is anything but. It's like the cool older sibling of your average Caesar, rocking a smoky edge and a bright, zesty dressing.

I remember the first time I tried this. I was at a BBQ, and my mate Dave, who thinks he's a chef, whipped this up.

Blown. Away. It’s perfect for Summer Salad Recipes or Easy Grilling Recipes .

Prep Steps: Mise en Place is Your Friend

First things first, let's get organized. That’s “mise en place” for all you fancy foodies! Wash those Romaine hearts . All 600g of them.

Give 'em a good shake to dry. Then, halve them lengthwise. Next, whisk together the vinaigrette in a small bowl.

This includes 60 ml of olive oil, 45 ml of fresh lemon juice, 10g of parsley, and other herbs. Seriously, minced garlic smells amazing.

Also, safety reminder: Watch your fingers when mincing garlic. Time saving organization tips: measure the ingredients beforehand. This Lemon Caesar Salad can be ready in minutes if you are organized.

Grilling Time: From Garden to Grill

Brush the cut sides of the romaine with 30ml of olive oil. Season with 3g of salt and 1g of pepper. Simple, innit?
Preheat your grill to 375° F/ 190° C (medium high heat). Make sure it's clean!
Place the Baby Romaine Salad halves cut-side down on the grill.
Grill for 2- 3 minutes per side. You want those sexy char marks, not burnt offerings.
Transfer to plates, drizzle with that lovely lemon herb vinaigrette, and garnish with cheese and croutons if you want to. I prefer to top my Charred Romaine Salad with lots of parmesan!

Pro Tips: Grill Like a Boss

Want to take this Grilled Romaine Salad Recipe to the next level? Here’s the goss: don’t overcook the romaine. Honestly, limp lettuce is tragic.

The key to amazing grilled romaine is slight char and wilting. Excess water will steam the romaine instead of grilling it.

Pat the romaine dry with paper towels before grilling. This recipe can be ready in minutes if you are organized and using Grilled Salad Recipes .

The vinaigrette can be made up to a day in advance. This allows the flavors to meld together.

**Recipe Notes for Your Grilled Romaine Masterpiece**

Alright, before you dive into creating your epic Grilled Romaine Caesar experience, let's chat about some finer points. You know, the little things that make a good recipe amazing .

Serving Grilled Romaine Hearts Caesar in Style

Honestly, presentation is key. Picture this: your charred romaine salad sits proudly on a pristine white plate. A generous drizzle of that zesty vinaigrette coats the leaves, and a sprinkle of Parmesan adds a touch of elegance.

You could even nestle it next to a perfectly cooked steak for a truly impressive meal. What a summer salad recipe ! Don’t forget a crisp glass of Pinot Grigio, it's so refresh.

Storage Savvy

Got leftovers? No problem! Store the grilled romaine separately from the dressing in airtight containers. Keep it in the fridge for up to 2 days.

Honestly, grilled salad recipes are best enjoyed fresh. I wouldn't recommend freezing it, nobody wants soggy lettuce. Reheating? Skip it.

Enjoy the leftover baby romaine salad cold.

Remixing Your Grilled Romaine Salad Recipe

Fancy a twist? For a dairy-free version, skip the Parmesan, and whip up a tahini based dressing, it’s still delicious and works wonders! If you're feeling a bit spicy, throw in some red pepper flakes into the dressing.

And for those gorgeous autumn evenings, try using toasted pecans instead of croutons. The smoky grilled romaine paired with the nutty pecans? Chef's kiss .

Or make a lemon caesar salad .

Smoked Romaine Lettuce Nutrition Lowdown

Let's keep it simple. This easy grilling recipe is packed with vitamins and fiber, thanks to the romaine. The lemon herb vinaigrette adds healthy fats and antioxidants.

It is worth noting though that the nutritional values are estimates and subject to variations.

Honestly, grilling romaine opens up a whole new world of flavor. Don't be intimidated; grab those romaine hearts , fire up the grill, and get creative. You've got this!

Frequently Asked Questions

Is grilled romaine actually safe to eat? I'm a bit worried about wilting lettuce!

Absolutely! Grilled romaine is perfectly safe when prepared correctly. The key is to grill it quickly over medium high heat. This chars the outside while the inside remains crisp and cool, preventing it from becoming overly wilted or unsafe to eat.

Think of it like searing a steak a quick burst of heat creates a delicious crust without compromising the interior.

How do I prevent my grilled romaine from becoming soggy or falling apart on the grill?

A soggy lettuce situation is no good, is it? To prevent this, make sure your romaine hearts are thoroughly dried after washing. Excess water will steam the romaine instead of grilling it, leading to sogginess.

Also, don't overcrowd the grill and keep a close eye on it a couple of minutes per side is usually enough!

What are some tasty variations I can try to spice up my grilled romaine Caesar salad?

Feeling adventurous? Great! Try adding a spicy kick to your lemon herb vinaigrette with a pinch of red pepper flakes. For a heartier meal, top your grilled romaine with grilled chicken, shrimp, or even some crispy bacon bits. Alternatively, add different cheeses than Parmesan!

Pecorino Romano is an Italian hard, salty cheese made from sheep's milk. This adds a little something extra and keeps it interesting!

Can I make the lemon herb vinaigrette for this grilled romaine salad ahead of time?

You bet! In fact, making the vinaigrette ahead of time (even just an hour or two) is a great idea. This allows the flavors to meld together and deepen, resulting in a more complex and delicious dressing. Store it in an airtight container in the refrigerator for up to a day.

Give it a good whisk before using to re-emulsify.

How should I store leftover grilled romaine, if there's any?

Unfortunately, grilled romaine is really best enjoyed fresh right after grilling. Storing it can lead to a very wilted and less than-appetizing salad. However, if you absolutely must store it, keep the grilled romaine separate from the vinaigrette in an airtight container in the refrigerator.

Be aware that it will lose some of its crispness, so it's best consumed within a day.

What kind of grill works best for grilled romaine - gas, charcoal, or a grill pan?

The beauty of grilled romaine is its adaptability! While a charcoal grill will give you that classic smoky flavor that's hard to beat, gas grills and even grill pans work perfectly fine. If using a grill pan, make sure it's well heated before adding the romaine.

No matter what you use, the key is to control the heat and not overcook the lettuce.