Go Back
+ servings

Grilled Caesar Salad with Light Caesar Salad Dressing Recipe

I used Artisan Romaine Lettuce from Costco's that are smaller than regular size romaine lettuce heads.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6


  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3 1/2 cups bread cut into 1/2 inch cubes (I used leftover gluten-free bread ends)

Light Caesar Salad Dressing

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • 1/4 teaspoon Dijon mustard
  • 3 anchovy fillets patted dry and finely minced
  • 1 large egg yolk lightly beaten
  • 10 ounces romaine lettuce hearts
  • 1/4 cup grated fresh Parmesan cheese
  • freshly ground black pepper


  1. Preheat broiler. Place bread cubes in a bowl and toss with 1 1/2 teaspoons olive oil, garlic powder and onion powder. Broil until lightly browned, about 2-3 minutes. Turn oven off; let bread cubes crisp up in oven using residual heat.

Light Caesar Salad Dressing

  1. Place remaining 1 1/2 teaspoons olive oil in a small saucepan. Add lemon juice, vinegar, water, mustard, anchovies and beaten egg yolk. Cook over medium heat until mixture thickens and beings to bubble around edges, whisking constantly. Pour mixture into a small bowl; cool to room temperature.

Grilled Caesar Salad

  1. Halve romaine lettuce hearts. Grill until browned on the cut side and leaves are slightly wilted. Remove to serving platter. Drizzle Light Caesar Salad Dressing on top. Sprinkle with Parmesan cheese and freshly ground black pepper.
  2. Serve.

Recipe Notes

Dressing adapted from Cooking Light.