Who doesn’t like Caesar Salad? This Grilled Caesar Salad is a twist on the traditional salad served with a lightened up dressing that is rich and tangy tasting.
I still remember the first time I had Caesar Salad – I was entranced by the table side service as a garlic clove was rubbed against the wooden salad bowl, and each of the ingredients were mixed together one by one before being tossed with crunchy romaine lettuce leaves, freshly grated Parmesan cheese and fresh ground black pepper.
My boys love Caesar Salad – in fact, I think most kids I’ve met willingly eat Caesar Salad over almost any other salad (or vegetable in some cases). Unfortunately, so many of the store bought Caesar Salad dressings on the market are packed with fat and other additives. Homemade salad dressings are actually very easy to make, and Caesar Salad dressing is too. It just requires a few more ingredients than the standard oil and vinegar.
I’m always on the lookout for healthier Caesar Salad dressing recipes. The one I used for this Grilled Caesar Salad caught my eye because it is actually cooked. The amount of dressing appeared to be far too small to dress enough salad for six people, but I was wrong. This is a lightly dressed salad, but it is not short on flavor. Using just 1 tablespoon of oil for six servings, it is very low in fat compared to most salads.
I had some fun with this Caesar Salad by grilling the romaine lettuce (I used Artisan Romaine Lettuce Hearts from Costcos – they are smaller than regular heads of romaine lettuce) ever so slightly just to get some grill marks on it. I’ve seen grilled romaine around the web but hadn’t tried it yet. Although some people brush the lettuce with oil before grilling it, I just split the romaine lettuce hearts in half and put them cut side down on the grill – no oil required.