Grilled caesar salad

Prep 10 min
Total 15 min
Makes 8 Servings



1/2 cup
1/2 cup
finely grated parmesan
1/3 cup
garlic cloves, minced
1 tbsp
light mayonnaise
1 1/2 tsp
Dijon mustard
anchovy fillets, finely chopped, or 1 1/2 tsp anchovy paste
4 slices
bacon, preferably low-sodium
4 large heads
romaine lettuce


  • PREHEAT barbecue to medium. Whisk oil with parmesan, lemon juice, garlic, mayo, Dijon, anchovies, sugar and Worcester- shire in a medium bowl. Set aside.
  • HEAT a medium frying pan over medium- high. Add bacon. Cook until crisp, 4 to 5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
  • HALVE each head of romaine lettuce lengthwise, forming a boat shape. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form on the underside of the lettuce, about 1 min. Transfer to a large plate. Drizzle each lettuce boat with 2 tbsp dressing. Sprinkle with crumbled bacon. Serve immediately. Dressing will keep well, refrigerated, up to 3 days.


Calories 156, Protein 7 g, Carbohydrates 14 g, Fat 10 g, Fibre 8 g, Sodium 153 mg.
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