fbpx ;

Veggie Grilling 101: Charred Caesar Salad Recipe

Who’s ready for another fun Veggie-Grilling 101 post? We are! And today it’s all about the charred Caesar salad.
I know, I know. This just seems wrong, but you gotta trust me on this one. Everyone who tries this loves it! Just make sure when you grill lettuce you don’t use a wimpy variety; use something firm like the hearts of romaine I use in this recipe or give radicchio or endive a try.
Make the dressing first by combining 2 cloves chopped garlic, 3 tablespoons lemon juice and 1 tablespoon Dijon mustard in a blender. Slowly add ¾ cup olive oil to emulsify.
Add ½ cup freshly grated Parmesan, salt and pepper to taste. Set aside or refrigerate until later.
Start with three heads hearts of romaine. Slice in half lengthwise, brush with 3 tablespoons of olive oil, and season with salt and pepper.
Place cut side down on grate and grill for 3 to 5 minutes over medium heat just until slightly charred and the lettuce starts to wilt. Flip over and grill for another minute 2 to 3 minutes.
Remove to plates and drizzle with dressing. Garnish with dry-roasted sunflowers seeds and shaved Parmesan. And there you have it: a gorgeous charred Caesar salad that’s healthy, flavorful and delicious!
Tomorrow we’ll turn a grilled eggplant into a tasty dip for the final post in this Veggie Grilling 101 series! —Karen

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!