Grilled Romaine Caesar Salad

When I want to put a fun twist on it, this Grilled Romaine Caesar Salad recipe always wows my dinner guests. The lettuce chars and adds a slightly bitter edge that plays so well against the creamy (totally fish-free!) homemade Caesar dressing.

Trust me, your taste buds will be dancing! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Grilled Caesar Salad with Homemade Vegetarian Dressing

I could eat Caesar salad for every meal.

Instead of using giant croutons in this grilled version, I toast up some panko I already had on hand. The crispy panko clings to every piece of lettuce thanks to my addictive vegetarian Caesar dressing (which can be made vegan if you use a vegan mayo!) And to keep the dressing fish-free, I swap out anchovies for seaweed sheets, which can be found in the snack aisle nowadays, even at Walmart! You still get a little bit of that classic ocean savor without the fishiness, if that’s not your thing.

This grilled Caesar salad takes a little extra effort than opening up a bottle of storebought dressing and chopping up some regular ol’ romaine lettuce, but the grilled romaine is perfect for summertime. You’re going to have to trust me on this one!!

Salad Ingredients

- 2 heads romaine lettuce (rinsed and cut in half, $2.28) - 2 tsp olive oil (divided, $0.12)

- ¼ cup panko breadcrumbs ($0.23) - 1 Tbsp salted butter ($0.12) - 1 Tbsp Everything Bagel Seasoning ($0.40)

- ½ package seaweed sheets (half a 0.14 oz (4g) pack, $0.34*) - ½ cup Parmesan cheese (shredded, $1.08)

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients

- 1 cup mayonnaise (regular or vegan mayo work great, $0.90)

- ¼ cup lemon juice ($0.25) - 2 garlic cloves (large cloves, (minced) $0.06)

- 1 Tbsp mellow white miso ($0.53**) - 1 Tbsp Dijon mustard ($0.08)

- 1½ tsp black pepper (freshly cracked, $0.15) - 2 tsp granulated sugar ($0.01)

- ¼ cup olive oil ($1.44) - ½ package seaweed sheets (crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*) - Gather elements and preheat the grill.

- Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.

- Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill. - Transfer lettuce to the fridge to cool while preparing dressing and sides. - Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil.

Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons!

The panko clings to the wedges of lettuce so every bit is a texture party. - Add all dressing components *except for the seaweed* to a blender and blend until completely smooth.

- Break apart the seaweed and stir it into the dressing mixture. - Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed.

Shred fresh Parmesan on top and enjoy! See how we calculate method costs here.

Nutrition Information

how to make Grilled Romaine Caesar Salad step-by-step photos Gather your elements and preheat your grill.

Grill the romaine hearts: Slice 2 heads of romaine lettuce in half, leaving the root intact but trimmed. Make sure to dry it very well after rinsing. Brush the cut sides of the romaine with oil (1 tsp total).

Sear the romaine on a very hot grill to get some color, about 3 minutes total. It will take longer for the grill marks to form if your grill isn’t very hot. Move the lettuce to the fridge to cool as you prep the dressing and sides.

Toast the panko: Toast ¼ cup panko breadcrumbs in a pan with 1 Tbsp salted butter and 1 tsp olive oil. When the panko is browned and toasted, remove it from the heat.

This is what I use instead of traditional croutons in this recipe for grilled Caesar salad! The toasted panko clings to the lettuce leaves, so every bit is a texture party.

I just want to highlight the amount of cheese you can get when you grate it yourself! Just the tip of that block of Parmesan yielded 1 cup of shredded Parmesan (and you only need ½ cup total for this recipe!).

Pretty budget-friendly (and no weird preservatives or anti-caking agents) compared to the pre-shredded options. Make the dressing: Add 1 cup mayonnaise, ¼ cup lemon juice, 2 large cloves garlic (minced), 1 Tbsp mellow white miso, 1 Tbsp Dijon mustard, 1½ tsp black pepper, ½ tsp sea salt, 2 tsp granulated sugar, ½ cup water, and ¼ cup olive oil to a blender.

Don’t add the seaweed yet! Now blend the dressing elements until completely smooth.

Add the seaweed: Crumble ½ package seaweed sheets into the dressing and mix to combine. Assemble the salad: Retrieve your grilled romaine hearts from the fridge and drizzle each wedge with ¼ cup dressing each (you will have some dressing leftover for other salads!), plenty of toasted panko, Everything Bagel mix (1 Tbsp total), and the remaining ½ package seaweed sheets.

Top with ½ cup freshly shredded Parmesan and enjoy!

Serving Suggestions

Considering you’ve already got the grill on, you may as well make the most of it!

Turn this into a grilled chicken Caesar by adding some grilled chicken breasts, or try grilled tofu or grilled shrimp for something different. The panko already adds great crunch, but I bet some crumbled oven-cooked bacon (or a vegetarian alternative) would be tasty added on top. If you’ve got some pickled red onions hanging out in the fridge, throw them on top of your grilled Caesar salad, too!

Storage Instructions

The grilled romaine is best enjoyed the day it’s made since it will soften and wilt the longer it’s stored. The vegetarian Caesar dressing, that said, can be made ahead and kept in an airtight container in the fridge for up to 5-7 days.

Give it a stir before using again.