Grilled Romaine Salad with Lemon Caesar Vinaigrette
This Grilled Romaine with Lemon Caesar Vinaigrette is a simple upgrade to a classic Caesar. A quick turn on the grill adds smoky depth, while the tangy dressing brings everything to life. Finish with crunchy homemade croutons and serve with grilled chicken or salmon.
Servings: 4 servings
Calories: 563kcal
Equipment
Ingredients
For the Salad and Dressing
- 2 anchovies, about 1 tsp
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- juice from ½ large lemon, about 2 Tbsp
- 2 Tbsp Parmesan cheese, freshly grated
- 1 Tbsp garlic, finely chopped or grated
- ½ cup extra virgin olive oil, plus 4 Tbsp, divided
- 2 cups pumpernickel bread, cut into ½-inch cubes
- 1 tsp Kosher salt
- 3 hearts of romaine
For the Grilled Chicken, optional
- 2 large chicken breasts
- ¼ cup extra virgin olive oil
- 1 Tbsp Kosher salt
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
- Lemon wedges for serving
Instructions
- Prepare anchovies. Place 2 anchovies in a mortar and grind with pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar.
- Make dressing. Add 1 tsp Dijon, 1 tsp lemon zest, juice from ½ a large lemon, 2 Tbsp parmesan cheese, 1 Tbsp minced garlic, and ½ cup olive oil. Secure lid on, then shake until well combined. Set aside.
- Toast bread. Preheat oven to 375°F / 190°C. Combine 2 cups pumpernickel and 2 Tbsp olive oil on a large baking sheet, then toss to combine. Season with about 1 tsp kosher salt, then bake 7-9 minutes, or until crisp. Set aside.
- Prepare the romaine. Heat a grill over medium-high heat (about 400°F / 205°C). Trim the tiniest amount off the ends of each romaine heart, just removing the part that is brown, then slice each in half lengthwise. Drizzle 2 Tbsp olive oil on the romaine.
- Grill romaine. When grill is hot, grill romaine cut side down for about 2-3 minutes per side, or until charred and beginning to wilt. Remove and set aside.
- Marinate the chicken. In a large mixing bowl or Tupperware, combine ¼ cup olive oil, 1 Tbsp salt, 1 Tbsp oregano, 1 tsp garlic powder, and ¼ tsp black pepper. Whisk to combine. Add chicken breasts and toss in marinade. Let sit for as long as you have time: 5 minutes, 30 minutes, or even overnight. The longer it sits, the better.
- Cook the chicken. When ready, cook over medium-high heat on a grill (about 400°F / 205°C) for about 5-8 minutes per side (depending on thickness), or until internal temperature reaches 165°F / 74°C. Let rest 5 minutes, then cut into thin slices. Serve over grilled romaine with croutons and lemon wedges.
Notes
- Dressing can be made ahead and kept in a refrigerator for up to 2 weeks
- Grilled romaine should be used the same day it is cooked to remain crisp. On subsequent days it will be a little soggy.
- Homemade croutons can be made from any crusty, dense bread such as pumpernickel, rye, sourdough, or any baguette.
- Anchovies should not be omitted! Give them a try before deciding you don't like them! The flavor is totally umami.
Nutrition
Calories: 563kcal | Carbohydrates: 59g | Protein: 13g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 1350mg | Potassium: 455mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7401IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 4mg
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