Grilled Caesar Salad
14
- Prep Time10 min
- Total Time15 min
- Makes8 Servings
(Photo: Roberto Caruso)
Grill halved heads of romaine for a crisp and creamy caesar salad to start off your weekend BBQ.
Ingredients
1/2 cup vegetable oil
1/2 cup finely grated parmesan
1/3 cup lemon juice
3 garlic cloves, minced
1 tbsp light mayonnaise
1 1/2 tsp Dijon mustard
3 anchovy fillets, finely chopped, or 1 1/2 tsp anchovy paste
1/2 tsp granulated sugar
1/4 tsp Worcestershire sauce
4 slices bacon, preferably low-sodium
4 large heads romaine lettuce
Instructions
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.
Nutrition (per serving)
Calories 156, Protein 7g, Carbohydrates 14g, Fat 10g, Fibre 8g, Sodium 153mg.
Get our classic Caesar salad recipe.
Get more of our best barbecue side salad recipes.
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