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Grilled Romaine Caesar Salad lettuce topped with toasted panko breadcrumbs, grated parmesan, and Caesar dressing, offering a smoky and crunchy twist on the classic Caesar salad.

Grilled Romaine Caesar Salad

5 from 1 vote
This smoky, crunchy Grilled Romaine Caesar Salad is topped with a rich, creamy vegetarian dressing, making it the perfect summer side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side
Cuisine: American, Vegetarian
Calories: 388
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 heads romaine lettuce rinsed halved lengthwise and dried
  • 2 teaspoon olive oil divided
  • ¼ cup panko breadcrumbs for crunch
  • 1 tablespoon salted butter for toasting panko
  • 1 tablespoon Everything Bagel Seasoning adds flavor depth
  • ½ package seaweed sheets crumbled about 0.07 oz or 2g for garnish and dressing
  • ½ cup Parmesan cheese shredded for topping
Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients
  • 1 cup mayonnaise regular or vegan for creaminess
  • ¼ cup lemon juice freshly squeezed for acidity
  • 2 garlic cloves minced for flavor
  • 1 tablespoon mellow white miso adds umami
  • 1 tablespoon Dijon mustard for tang
  • 1½ teaspoon black pepper freshly cracked
  • ½ teaspoon sea salt for seasoning
  • 2 teaspoon granulated sugar balances acidity
  • ½ cup water to thin the dressing
  • ¼ cup olive oil for richness
  • ½ package seaweed sheets crumbled about 0.07 oz or 2g for flavor and garnish

Method
 

  1. Gather all ingredients and preheat the grill.
  2. Cut the romaine hearts in half, keeping the root intact. Ensure the lettuce is completely dry. Brush the cut sides with 1 teaspoon olive oil.
  3. Grill the lettuce on both cut sides until lightly charred, about 3 minutes total, ensuring all sides get some color.
  4. Transfer the grilled lettuce to the fridge to cool while preparing the dressing and other components.
  5. In a dry pan, melt the butter with the remaining 1 teaspoon olive oil. Toast the panko breadcrumbs until golden brown, then remove from the heat.
  6. Add all dressing ingredients (except seaweed) to a blender. Blend until smooth and creamy.
  7. Stir in the crumbled seaweed into the dressing.
  8. Drizzle the dressing generously over each romaine heart. Top with toasted panko, Everything Bagel Seasoning, additional seaweed, and fresh Parmesan.
  9. Serve immediately and enjoy the smoky, crunchy texture of this grilled romaine Caesar salad!

Nutrition

Serving: 200gCalories: 388kcalCarbohydrates: 17gProtein: 9gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 880mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Perfect for a summer BBQ or light dinner, this grilled romaine Caesar salad brings great texture and flavor with every bite. The homemade dressing is creamy and umami-rich!

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